There’s something about the changing of seasons that makes me want to try new recipes… I think it’s part of my search to find the go-to dish for that season. Well, I think I did just that last week when I came across this recipe from allrecipes.com and decided to try it out. Ever since I tried Pioneer Woman’s pulled pork on a tortilla with lime juice on top, I’ve been hooked on experimenting with lime juice on anything and everything. Lime juice on chicken tacos? Yes, please! I changed up the recipe a bit- thanks to some of the reviewers of the recipe but you can find the original here– and the tacos got two thumbs up from both D and me. D (who isn’t a fan of leftovers) took the remaining chicken the next day for lunch and loved it again! So if you want a quick and easy meal with a twist, give it a try and let me know what you think!
- 1 1/2 pounds skinless, boneless chicken breast meat – 1-2 inch strips
- 1/8 cup red wine vinegar
1/21 lime, juiced
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried
- 10 (6 inch) flour tortillas
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
- Saute chicken in a medium saucepan over medium high heat for about
205-10 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
- 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.