Here is another relatively easy thing to make with my Broiled Paprika Chicken. Tacos. Once you have the chicken ready, make tacos right away, they taste the best with freshly cooked chicken.

1. Heat up a corn tortilla with a droplet of olive oil in a small frying pan.
2. Chop half a broiled chicken thigh and put into tortilla.
3. Add a few drops of hot sauce. Sontava Habanero XX is my favorite.
4. Add sauteed onions.
5. Add guacamole.
6. Eat right away!!!

What makes this particular taco recipe truly special is the perfect pairing of the flavors between the spicy juicy chicken and the smooth cool guacamole. How do I know this? I've tried to make these tacos with a variety of ingredients. I've tried to substitute the chicken by fish and pork and the tacos weren't as good. I've tried to substitute the guacamole by cabbage, marinated onions, salsa, or just grilled veggies and it never tasted as good as the recipe above. I have since stopped experimenting with this recipe and just simply enjoy it the way it is.

A word on how I saute the onions.

I usually use sweet onions for cooking. I cry every time I try to cut anything else. So, I clean the onion and I slice it along its polar axis. I'm sure there is a French word for slicing the onion this way, but I can't be bothered to google for it right now. Heat up a bit of olive oil in a large skillet. Put onions into hot oil and cook, stirring often, for a few minutes, until they just start to develop some color. Then reduce the heat to medium-low and cook them for another 20-25 minutes stirring occasionally to let them develop rich brown color and cook fully. One large onion is enough for about 3-4 tacos.

And a word on how I make guacamole.

I really enjoy the taste of ripe avocados, so my guacamole recipe is very simple.

1. Two ripe avocados, cleaned and chopped into a bowl.
2. A quarter of a red onion chopped very finely (I have somebody else do it, because red onions make me cry). Put in the bowl with avocados.
3. A shake of salt.
4. A shake of black pepper.
5. Use a sharp fork to mash the avocados into a mashed paste and mix all ingredients thoroughly.
6. Use immediately, it browns as it stands on the air.

If you have to store the fresh guacamole, put a clear plastic wrap on top of it. Make sure there is no air left under the wrap. It needs to touch the guacamole and cover it completely. Air destroys the guacamole. I'm thinking a vacuum sealer would be nice. Refrigerate and it'll last for a couple of hours. Lime juice will not save your guacamole from oxidation and it'll make it taste BAD™.