Baked Blackened Chicken Tacos

• 1 Large Beefsteak Tomato, Seeded And Chopped
• 1/2 Red Onion, Chopped
• 1 Small Bell Pepper, Seeded And Chopped
• 2 Jalapeno Peppers (seeded And Chopped)
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Corn, Drained
• 1 Large Avocado Peeled, Pitted And Chopped
• 1 Lime, Juiced
• 1/4 cups Cilantro, Chopped
• 2 Tablespoons Chili Powder
• 2 Tablespoons Smoked Paprika
• 2 Tablespoons Cumin
• 1 teaspoon Salt
• 1 Tablespoon Garlic Powder
• 1 teaspoon Cayenne Pepper, More If You Like It Spicy
• 1/2 teaspoons Black Pepper
• 1 teaspoon Olive Oil
• 1 pound Skinless, Boneless Chicken Breasts
• 18 Crunchy Corn Taco Shells
• 1 cup Shredded Cheddar Jack Cheese

1. For the relish: Mix all ingredients.
2. Cover and refrigerate 1 hour to blend flavors.
3. For the chicken: Add the chili powder, smoked paprika, cumin, salt, garlic powder, cayenne and black pepper to a small bowl and mix well.
4. Pound the chicken with a meat tenderizer.
5. Rub each piece generously with seasoning mixture.
6. In a skillet, heat the oil.
7. Add the chicken and cook each side about 5 minutes or until done.
8. It will be blackened.
9. Remove from pan to cool.
10. Once cool enough to handle shred with two forks.
11. Fill taco shells with chicken and set upright in oven-proof pan.
12. You can use two 13 x 9 dishes or one large cookie sheet.
13. Sprinkle with cheese and bake at 350 degrees F for 510 minutes.
14. Top each taco with the relish and serve.

beefsteak tomato, red onion, bell pepper, peppers, black beans, corn, avocado, cilantro, chili powder, paprika, cumin, salt, garlic, cayenne pepper, black pepper, olive oil, chicken breasts, crunchy, cheese

Taken from tastykitchen.com/recipes/main-courses/baked-blackened-chicken-tacos/ (may not work)