Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.
- 12 mini corn tortillas
- 2 large boneless chicken breasts or 4 chicken thighs, diced
- 1/4 cup Rendezvous Barbecue Sauce, plus extra for garnish
- 1 onion, thinly sliced
- 1 yellow bell pepper, thinly sliced
- Rendezvous Famous Seasoning
- Olive oil
- 1 avocado
- Sour cream
- Shredded cheese
Preheat oven to 400F. Prepare a baking sheet with parchment paper. Spread onions and bell paper in a single layer on the baking sheet. Drizzle with olive oil and Rendezvous seasoning. Toss to coat and add to oven to roast until cooked and golden, about 15 minutes. *You can also sauté this stovetop!
Meanwhile, place tortillas between damp paper towels or a towel and microwave for 1 minute. Carefully mold into muffin tins. Bake for 5 minutes or until shells begin to harden. Remove from the oven and set aside.
Marinate chicken in Rendezvous sauce in a ziplock bag. Pour into a sizzling hot pan with olive oil and cook, stirring often, until chicken is grilled, about 4-5 minutes.
Add Rendezvous sauce, sour cream, cheese, avocado, and any other topping to the baking tin. Prepare your “alley” taco and enjoy! Serves 4.