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.
Pico de Gallo:
Combine ingredients, mix well and pour over flattened chicken breasts, turn to coat. Marinate in the refrigerator as long as possible, preferably 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.
For Pico de Gallo: Mix ingredients 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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