Cinnamon Chile Chicken Tacos

1 pounds boneless skinless chicken breast, cut into 1 inch pieces

1/4 cup orange juice

1 teaspoon salt

1 tablespoon Cinnamon Chile Rub

3 tablespoons canola oil

12 tortilla shells

Fresh cilantro leaves, roughly chopped

1 jalapeno, thinly sliced

Lime crema (1/2 cup sour cream, 2 tablespoons lime juice)

Pickled Red Onions (1 red onion, white vinegar, water, salt, sugar), optional

Hot sauce, if desired

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1. Marinate the chicken - in a mixing bowl toss the chicken with the orange juice, salt and the Cinnamon Chile Rub. Refrigerate for 30 minutes and up to 1 hour.

2. Remove the chicken from the marinade and pat dry. Discard marinade.

3. In a large skillet over medium heat, add the canola oil. Once hot, add the marinated chicken. Sauté for 7-10 minutes, or until the internal temperature of chicken is 160ºF.

4. Wrap the tortillas in two stacks of 6 with damp paper towels. Microwave on high for 20-30 seconds, or until hot.

5. Serve tacos with sautéed chicken, cilantro, jalapenos, lime crema, pickled red onions, and hot sauce.

Lime crema- In a small bowl combine 2 tablespoons lime juice with sour cream. Mix well.

Pickled red onions - Add a thinly sliced red onion to a microwave safe glass bowl, along with 2 teaspoons each granulated sugar and salt. Top with equal parts white vinegar and water. Microwave on high for 3 minutes. Immediately cover with plastic wrap. Let cool to room temperature. Drain, and refrigerate for up to 4 days.

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