BBQ Chicken Taco

4 boneless and skinless chicken breasts (8 oz 225 g)
Marinade:
1/ 2 cup 125 mL Sauvignon Blanc
2 tbsp. 30 mL olive oil
2 tbsp. 30 mL Napoleon®;; Creole Cajun Seasoning
2 tbsp. 30 mL minced garlic
2 tbsp. 30 mL chopped fresh cilantro
1 jalapeno pepper, minced
Salsa:
3 ripe Roma tomatoes
1 sweet pepper (yellow or orange) cut in half, stem and seeds removed
1 Vidalia onion, peeled
1 jalapeño pepper, seeds removed and finely diced (optional)
2 tbsp. 30 mL chopped fresh cilantro
1 lime, juiced
1 tbsp. 15 mL olive oil
to taste, Napoleon®;; Creole Cajun Seasoning
Cilantro Lime Cream:
1 cup 250 mL sour cream
2 tbsp. 30 mL chopped fresh cilantro
2 tbsp. 30 mL minced garlic
2 green onions, thinly sliced
1 lime, juiced
to taste, salt and coarsely
ground black pepper
Garnish:
8 hard taco shells, square-bottom or classic style
2 cups 500 mL shredded iceberg lettuce
1 ripe avocado, diced
3 green onions, thinly sliced
1 lime, cut into wedges

First, prepare the marinade for the chicken breasts. In a bowl, combine Sauvignon Blanc, olive oil, Napoleon®;; Creole Cajun Seasoning, minced garlic, cilantro and jalapeno pepper. Mix well. Place chicken breasts into a large sealable bag or container and pour in marinade mixture. Cover and allow to marinate for at least 1 hour refrigerated, turning occasionally to marinate evenly. Next, prepare the salsa. Finely dice roma tomatoes, sweet pepper, onion and jalapeño pepper and place into a medium bowl. Add chopped fresh cilantro, lime juice, olive oil and mix well to combine. Season with Napoleon®;; Creole Cajun Seasoning to taste, cover and refrigerate until needed. To prepare the Cilantro Lime Cream, in a medium bowl combine sour cream, chopped fresh cilantro, minced garlic, green onion and lime juice. Mix well and season with salt and coarsely ground black pepper to taste. Cover and refrigerate until needed. Preheat grill to medium-high heat. Remove chicken breasts from marinade, discarding excess marinade and place onto grill. Grill chicken breasts for 10-12 minutes, turning once, or until lightly charred and fully cooked throughout. Remove chicken from grill and allow to rest for 1-2 minutes. Thinly slice each chicken breast on an angle, into 1/ 4” thick slices. Place into a bowl and set aside. To assemble the taco, place about 1/ 4 cup lettuce into the bottom of each taco shell. Top each taco evenly with salsa, a few slices of grilled chicken breast, diced avocado, sliced green onion and a dollop of Cilantro Lime Cream. Serve immediately with hot sauce, extra sour cream and lots of napkins!

Serves 4.