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I call these "tacos" but they are put together more like fajitas. The chicken is also delicious cooked fajita style if you don't want to grill them.
Ingredients
- 2-3 large chicken breasts, pounded to a uniform thickness
- The juice of 2 limes (1/4 cup)
- 1/4 cup oil (olive, by preference)
- 1 Tbsp. turbinado sugar (Sugar in the Raw) or honey
- 5 or 6 cloves of garlic, minced
- Handful of chopped cilantro (1/4 cup)
- 1 hot pepper, minced (Optional, use whatever pepper you like best, we used Serranos)
Directions
Combine ingredients, mix well and pour over flattened chicken breasts, turn to coat. Marinate in the refrigerator as long as possible, preferrably overnight. Grill on charcoal for best flavor, 5 to 7 minutes per side. Let rest 5 - 10 minutes with foil over plate. Cut across breast into strips. Serve with warm tortillas and your favorite taco fixings. We had shredded cheese, black beans, more cilantro and limes to squeeze, hot sauce, lettuce, tomatoes, sour cream and fresh pico de gallo (recipe follows).
Pico de Gallo
Ingredients
- 2-3 tomatoes, seeded and chopped
- 1 bunch green onions, chopped
- 3-4 garlic cloves, minced
- 1 hot pepper, minced (Optional, use whatever pepper you like best, we used Serranos)
- 3-4 drops of Tabasco or hot sauce
- Handful of chopped cilantro (1/4 cup)
- The juice of 1 lime(1/8 cup)
Directions
Mix together and refrigerator. Serve with tacos, chips or any mexican dish where you might use salsa.
By Jess from Portland, OR
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