KITCHEN CONNECTION: Pueblo chicken tacos pack an unexpected punch

Finally, a good taco recipe. And one with a kick, too.
But beware, if you think that you have avoided the spice, think again.
It sneaks up on you.
I would recommend eating it in a corn tortilla with sour cream, onions, avocado and lime juice. If that isn’t enough you could try some Jamaican Pickapeppa sauce. That would give it a twist.
Although you usually wouldn’t use a Jamaican sauce on a Southwestern dish, it is surprisingly good.
This is a delightfully easy recipe to make for company.
I hope you enjoy my chicken taco recipe

Grilled Pueblo Chicken Tacos
Ingredients:
4 or 5 large chicken breasts
3 to 4 T. of your favorite southwestern rub (I like Nantucket Off-Shore Pueblo Rub, it has an armadillo on the cover)
12 to 16 corn tortillas
Recommended
toppings:
sour cream
diced onions
sliced avocado
fresh lime juice
black beans
corn salsa
Instructions
Turn the grill on to a medium-high setting. Trim chicken of fat, then apply the rub to chicken.
When grill is ready, add chicken to grill. Do not try to move the chicken until seared, because it will stick, and the rub will come off.
Cook about four to five minutes on each side. Slice into strips and serve in a warmed corn tortilla with desired toppings.