Sauté 4 large chicken breasts with onions, garlic olive oil & shred with a potato masher.  Add our mexican herb blend or your own (El Paso Hot chili powder, hungarian sweet paprika, cumin, garlic, onion powder, ground dried chipotle, and other spices, MSG Salt Free) to your taste with a teaspoon of water and let thicken.

Stuff tacos with the chicken mix, add shredded Manchego cheese, some cheddar and Asiago.  Place in oven for about 10 min. to crisp up shells and melt the cheese.

Top with Fresh Pico De Gallo.  (Pico De Gallo:  diced Hanover tomatoes, onions, mango, garlic & tuscan olive oil with a heavy splash of the Serrano infused Honey Vinegar just decanted or our Jalapeno Balsamic), salt & pepper to taste.

ENJOY!!  40 MIN.