Taco Time!

This summer weather sets the stage for those classic picnic dishes.  In my house, it's my BBQ Ranch Pasta Salad!  This is my "go-to" for cover dish cookouts/picnics.  It's always a hit and goes great with grilled chicken! Well.... thinking of this dish led me to my latest taco creation.  The "Perfect Picnic Taco".  This recipe combines grilled BBQ chicken, grilled corn on the cob, and my pasta salad minus the pasta of course.  It took a little prep work, but is so worth it!

Perfect Picnic Taco

Ingredients:
Grilled Chicken, chopped with Spicy Chipotle BBQ Sauce (see recipe below)
1 ear grilled corn on the cob, cut off the cob
1 sweet red bell pepper grilled, then diced
1/4 cup diced onion
1/2 medium sized cucumber diced
1 tomato diced
1/4 cup shredded Monterey jack cheese
1 avocado sliced
Dill Cream (see recipe below)

Directions: 1)  Make Dill Cream (combine small carton nonfat plain Greek yogurt with 2 shakes garlic powder, 2 pinches of kosher course salt, 4 grinds black pepper, 10 shakes of dried dill, 2 shakes paprika, 1 shake cayenne pepper, then cover and refrigerate). 2) Make topping. Combine grilled corn on the cob, grilled red pepper, onion, cucumber , a pinch of salt, two grinds of pepper, a splash of olive oil, and a splash of red wine vinegar.  Refrigerate until ready to serve. 3) Make BBQ Sauce (combine 1/2 cup of your favorite BBQ sauce with 10 shakes of Tabasco Chipotle, 2 shakes garlic powder, 2 shakes cayenne pepper, 1 tablespoon apple cider vinegar, 1 individual packet sugar in the raw, 1/2 teaspoon honey, set aside).  4)  Sprinkle 1 large boneless skinless chicken breast with salt, pepper, and Cajun seasoning and grill until done.  Coat the chicken with 1/2 the BBQ sauce while cooking.  Once done, chop the chicken and mix with remaining BBQ sauce.  5) Warm small flour tortillas and create your taco.  Chicken...Topping...Cheese...Cream...Avocado!