Chicken fajitas with pico de gallo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Skinless; boneless chicken breasts |
| ¼ | cup | Bottled taco sauce (tabasco or the like) |
| 3 | tablespoons | Lime juice (best if real limes used) |
| 3 | tablespoons | Tequila |
| 2 | Jalapeno peppers; seeded and minced | |
| 1 | Crushed dried habanero | |
| 2 | Cloves garlic; minced | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Ground cumin |
| 12 | Flour tortillas | |
| Salsa | ||
| Guacamole | ||
| Shredded lettuce | ||
| Sour cream | ||
| Shredded cheese | ||
| Pico de gallo | ||
Directions
ACCOMPANIMENTS
Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated.
Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing into large strips.
While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes.
To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat.
Serving Suggestions: Serve with "Black Bean Salad" and top shelf margaritas!
AT986@...
(WARD TOMLINSON)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .