2 cups Chablis wine
1 small onion, diced
2 garlic cloves, minced
6 Serrano peppers, seeded & finely diced
1/8 teaspoon crushed oregano
1/4 teaspoon dried sweet basil
8 taco shells, cooked
Lettuce, Tomato, Cheese, Relish and Sour Cream if desired
Combine the orange juice, wine, onion, garlic, peppers, oregano and basil in a large storage bag. Add the chicken and marinate overnight.
Drain the liquid and discard from the marinade saving the pepper mixture. Heat a little olive oil in a large skillet and when good and hot, add the chicken cooking it to brown on both sides. Turn the heat down, spoon the marinated peppers over the chicken, cover and let cook until chicken is tender, about 5 minutes.
Remove chicken and chop or shred into bite size pieces. Return to the skillet and keep warm.
Assemble the tacos with the chicken pepper mixture, top with lettuce, tomato, cheese, relish if desired and sliced avocados and sour cream.
Note: To reduce the heat, use fewer peppers and do not add them to the cooked chicken. Diced green onions can easily replace the peppers during the cooking process.