Lime Chicken Tacos
1 ½ lbs boneless skinless chicken breasts (cut into small pieces)
1/8 cup red wine vinegar
½ lime (juiced, or 1/8 c. lime juice)
1 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon ground black pepper (I never use this much. Doesn't it seem like a lot of pepper?)
2 green onions (chopped)
2 garlic cloves (minced)
1/4 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato (diced)
¼ cup shredded lettuce
¼ cup Monterey jack cheese
¼ cup salsa
Sour cream (optional)
Add a little oil to the pan and sauté chicken pieces in the pan for a few minutes over medium-high heat. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for another 10 minutes (just until the chicken is cooked and the sauce is not quite so thin)
Warm tortillas and add chicken mixture to each one evenly. Top with cheese, tomato, lettuce and salsa. (Makes 4 servings). I actually like to take the chicken out of the pan, leaving a little of the sauce, and warm the tortillas in it on the stove. It makes them so yummy! But the sauce burns quickly, and I've only ever been able to do 3 tortillas before the pan is a burnt mess.
They are seriously yummy, and an easy, quick meal. Love them! And aren't I a great photographer? Don't you love my black dishes?
I really got the picture off the internet.
