Gluten-Free Chicken Tacos

1. Prepare organic, free-range, boneless, skinless chicken breast with olive oil, salt, pepper, and a combination of spices (or a taco mix packet)

2. My spices combination was made up: blackened seasoning, paprika, basil, rosemary, and crushed red pepper.

3. Shake mixture with chicken in a plastic bag

4. Sautee chicken until cooked through on both sides; I cut the chicken in to strip-size pieces to cook through

(Add chicken broth when chicken begins to turn brown to enhance the flavor)

5. Prepare taco toppings: lettuce (wash and chop), cheese blend (mozzarella and cheddar), tomatoes, carrots

6. Butter one side of a GLUTEN FREE WHITE/YELLOW CORN TORTILLA and place on a high-heat pan

7. Let cheese melt on top with the chicken; flip when one side is cooked

8. Add toppings and fold up the taco! Voila!