Sunday, November 8, 2009

Skillet Lime Chicken Tacos

My husband and I often have tacos, but we have never used chicken. We always just browned the beef, added the packet taco seasoning, and added some cheese and veggies. It was time for a change! This recipe turned out to be tasty. Next time I make this, I will probably used a little less vinegar and more chicken. The vinegar slightly overpowered the overall taste of the chicken.


1 1/2 pounds skinless, boneless chicken breast meat - cubed

1/8 cup red wine vinegar

1/2 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 oregano

1 tomato, diced

10 (6 inch) flour tortillas

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 20 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

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