Click on photo to enlarge1 cup vegetable oil
½ cup lime juice (2 medium limes)
½ cup chopped fresh cilantro
4 garlic cloves, pressed
2 teaspoons salt
1 tablespoon pepper
6 boneless/skinless chicken breast halves
Corn tortillas
Lettuce, shredded
Monterey Jack and Cheddar cheese, grated
Diced tomatoes
Guacamole
Sour Cream
Salsa
Cilantro
Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Grill chicken, covered with grill lid, over medium-high heat for 12 minutes (6 per side). Remove from grill and cut chicken into thin strips.
Just before serving, wrap tortillas in damp paper towel and steam in microwave for 45-60 seconds.
Top warmed tortillas with sliced chicken, lettuce, cheese, tomatoes, guacamole, sour cream, and salsa. Garnish with extra cilantro, if desired.
You sure make your finished product look attractive. I'm ready for supper NOW!
ReplyDeleteYah, but my poor husband has to stand around and wait until I've finished shooting a dozen or so pictures of every new recipe before sitting down to eat! Poor guy. ;)
ReplyDeleteLooks yummy :)
ReplyDeleteI need new recipes to try on my picky eaters, so thank you!
Jillian
Jillian - Thanks for stopping by! I hope you find some good recipes for your family. :) Off to take a peek at your blog...
ReplyDelete