To make the tomato wine marinade, blend Sauvignon Blanc Wine (1/2 cup), Tomato (1), Smoked Paprika (1 teaspoon), Garlic (3 clove), Salt and Pepper (to taste), the juice of one Lime, and Roasted Cumin Powder (1 tablespoon) until smooth. Taste and adjust seasoning.
Mix the strips of Boneless, Skinless Chicken Breast (500) with Fresh Cilantro (1/2 cup) and Lime (1) strips well into the marinade. Leave for at least 10-15 minutes/ one hour.
Heat Garlic Infused Extra-Virgin Olive Oil (2 tablespoon)l in a heavy bottom pan. Once hot, add the chicken in one flat lot. Sprinkle over with fresh chopped coriander, cumin powder, lime juice, smoked sea salt. Cook until done. Taste and adjust seasoning adding more lime juice etc if you like. Keep warm.
Cut out 2 to 3-inch circles out of the Whole Grain Taco Shells (6) using a cookie cutter. Brush with Garlic Infused Extra-Virgin Olive Oil (to taste), and place for a minute or two on a very hot grill pan.
To each mini taco circle, add a spread of Jalapeño Cheese Spread (2 tablespoon), top with Salad Greens (to taste), juliennes of bell pepper. Top with cooked chicken.
Sprinkle over Smoked Paprika (to taste), a drizzle of garlic infused olive oil, a scatter of Salad Greens (to taste). Finish off with a drizzle of Sour Cream (2 tablespoon).
Serve immediately and enjoy!