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1 ½ pounds Chicken Breasts (skinless & boneless)
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12 Flour Tortillas
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2 Jalapeno Peppers (seeded & minced)
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¼ cup Taco Salad
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3 tbsp. Lime Juice (Nimbu Arakh)
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1 Dried Habanero (crushed)
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2 cloves of Garlic (Lehsan) (minced)
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½ tsp. Ground Cumin (Pisa Zeera)
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1 tsp. Salt
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Salsa (for garnish)
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Guacamole (for garnish)
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Lettuce (shredded) (for garnish)
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Sour Cream (for garnish)
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Cheese (shredded) (for garnish)
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Pico De Gallo (for garnish)
- Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, 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.
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