Yield: 1 Servings
|½ cup||Fresh lime juice|
|1 tablespoon||Each: chopped garlic and black pepper|
|6 tablespoons||Olive oil|
|4 tablespoons||Chopped cilantro|
|\N \N||Salt and pepper to taste|
|2 pounds||Boneless, skinless chicken breasts|
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper.
Marinate chicken covered in refrigerator 1 hour or as long as overnight.
Grill on barbecue grill (over mesquite if desired) until done. Cut in bite-size strips. Place on warm flour tortillas and add desired toppings -- shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour cream. Makes 4 to 6 servings. "From Chronicle files, May 1986. The recipe is from La Mansion del Rio in San Antonio. " By Lou Parris <lbparris@...> on May 13, 1997
Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620 by Lou Parris <lbparris@...> on May 26, 1997