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Prep Time: 40 Minutes Cook Time: 25 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A Tex-Mex favorite. Prep time is based on the minimum marinade time. I hope it inspires. Ingredients:
1 lb chicken tenders (or chicken boneless skinless breasts halves cut into uniform strips) |
1 1/2 tablespoons vegetable oil |
2 tablespoons lime juice |
1 lime zest |
1 tablespoon chili powder (go wild and try ancho or chipotle) |
1 teaspoon cumin |
1/2 teaspoon oregano |
2 garlic cloves, chopped |
salt and pepper |
2 tablespoons vegetable oil |
2 onions, sliced (red or yellow) |
1 green bell pepper, cut into strips |
1 red bell pepper, cut into strips |
1/2-1 cup cilantro, chopped (to taste) |
8 (8 inch) flour tortillas, warmed |
salsa |
guacamole |
cheddar cheese or mexican blend cheese, shredded |
sour cream |
avocado |
Directions:
1. Marinate the chicken in the oil, lime juice, chili powder, cumin, oregano, garlic, salt and pepper for 30 minutes.
2. Grill the chicken over medium-high heat until cooked, about 2-3 minutes per side. (This may, also, be pan grilled; cook through.).
3. Heat the oil in a pan. Saute the onions until tender, about 3-5 minutes. Add the peppers; saute until the peppers are tender, about 3-5 minutes. Season with salt and pepper.
4. Remove from heat and mix in the cilantro. Top warmed tortilla with chicken, pepper & onion mixture and any topping desired.
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