2 cups Florida sweet peppers, sliced
1 pound roasted chicken, pulled or chopped rough
8 small soft corn or flour tacos
1 cup Mexican farmers cheese (queso Blanco) crumbles
2 limes, quartered
¼ cup fresh cilantro sprigs
1 teaspoon taco seasoning blend
Cantina style salsa (your favorite)
Florida hot sauce, to taste
Sea salt and fresh ground pepper, to taste
Preheat a large sauté pan over medium-high heat. Add sliced sweet peppers and taco seasoning to a dry pan. Let peppers blister and char to add flavor. Remove peppers from pan and set aside. In same pan, lightly toast tortillas until warm. Remove tortillas from pan and place on a platter or plates. In same pan, add chicken and 1 tablespoon of the salsa you plan to use. Warm the cooked chicken until heated throughout. Assemble the street tacos by adding an even amount of chicken and peppers to each tortilla. Garnish each taco with salsa, cheese and fresh cilantro. Serve with lime wedges, salsa and Florida hot sauce.
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