Taco Revolution

I am a girl who eats salsa right out of the jar. That's right, I will get a spoon and dig it. Maybe its my Texas background, but salsa is one of my favorite condiments. I eat it out right, I use it as salad dressing, I put it on tacos, and the list is endless.
With the recent taco truck debacle in L.A., I am craving salsa and tacos a lot more. For those of you who don't know, part of L.A. wants to pass a law that makes taco trucks move every hour to a new location. This is causing quite a ruckus in L.A. among foodies, Latinos, and taco lovers. It makes me want to go out to L.A. and sit down to as many taco trucks as I can. But since I can't, I've decided to make my own.
I looked in the kitchen to see what I could use. I found tomatoes, onions, fresh cilantro from the garden, chicken, spices, lime, and green bell peppers. I decided to make a pico de gallo without jalapenos, caramelized peppers, and grilled chicken. The verdict?
Well it isn't carne asada or fish tacos, but it sure was tasty. The perfect Friday night meal when there isn't a taco truck or shack nearby.

Protest Tacos
2 chicken breasts
oregano
white pepper
cayenne pepper
paprika
salt
cumin
sugar (optional)

Pico de gallo
1 tomato
1/2 onion, white or red
1/3 c cilantro
1/2 of a lime

Caramelized Peppers
1 bell pepper

Dice up tomatoes and onions, then chop cilantro, mixing them all into a bowl. Squeeze the lime and flavor with salt and pepper, mixing again.

For peppers, slice them in strips, caramelize in oil on medium heat. They will get a brown tint to them.

Pound chicken breasts to 1/2 inch thick. Mix spices in bowl, rub chicken with spices, let sit at least 10 minutes. Use indoor or outdoor grill to cook meat after letting it sit with spice rub. After grilling, let rest 5 minutes before cutting. Top with peppers, pico de gallo, and other condiments such as sour cream, cheese, guacamole.