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  • 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.