Aug 9, 2008

Lime Chicken Soft Tacos

(the chicken looks a little pink from the red wine...I promise it's cooked all the way!)

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar
1/2 lime, juiced (I used 1/4-1/2 cup)
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded Monterey Jack cheese
1/4 cup salsa

1. Saute chicken in a medium saucepan over medium high heat for about 20 minutes(took me more like 12). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

2. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
I changed a few things with this recipe. We didn't have red wine vinegar, but we had red wine from another recipe, and we had I did half wine, half vinegar and that worked fine. I didn't add the oregano - I thought that sounded like an odd thing to add. If I'd had cilantro, I would have added that instead. We were also out of tomatoes, so I used red, orange, and yellow bell peppers - pretty and yummy too!

1 comment:

Dan~Kerstin~Bree said...

I made this tonight! It was so delish! You were right on with the cilantro--it goes perfect with the lime. I cooked the cilantro with the green onion. I also did cabbage instead of lettuce (like Rubio's). The chicken was so good I wanted to eat it plain. I am thinking I might put it over rice. Maybe corn starch to thicken the sauce to drizzle on top?

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