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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This marinade is great. If you start marinating this in the morning, it will make a really quick supper in the evening. Recipe from Family Fun with some changes. Prep time does not include marinating time. Ingredients:
1/2 cup fresh lime juice (3 to 4 limes) |
1/4 cup soy sauce |
1/4 cup vegetable oil, plus |
1 tablespoon honey |
2 teaspoons garlic, minced |
1 1/2 teaspoons chili powder |
6 boneless skinless chicken thighs |
8 small corn tortillas |
1 1/2 cups monterey jack cheese, shredded |
1 1/2 cups lettuce, shredded |
tomato |
green onion |
sour cream |
salsa |
cilantro |
avocado |
Directions:
1. Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
2. Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
3. Take meat out of refrigerator 20 minutes before cooking.
4. Take out meat and discard marinade.
5. These can either be cooked on the grill or under the broiler.
6. Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2 strips.
7. Lightly brush tortillas with vegetable oil.
8. If using grill, grill on each side until they turn slightly brown, about 1 minute.
9. Add cheese to browned side while other side is browning on grill.
10. If using broiler put cheese on tortilla just until cheese melts.
11. Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.
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