Side Pannel
Chicken Fajitas with Pico De Gallo
Chicken Fajitas with Pico De Gallo
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 1/2 lb Skinless; boneless chicken
- -breasts
- 1/4 c Bottled taco sauce (tabasco
- -or the like)
- 3 tb Lime juice (best if real
- -limes used)
- 3 tb Tequila
- 2 Jalapeno peppers; seeded and
- -minced
- 1 Crushed dried habanero
- 2 Cloves garlic; minced
- 1 ts Salt
- 1/2 ts Ground cumin
- 12 Flour tortillas
Directions
ACCOMPANIMENTS
Salsa
Guacamole
Shredded lettuce
Sour cream
Shredded cheese
Pico de gallo
Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a
large bowl, combine taco sauce, lime juice, tequila, 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.
Serving Suggestions: Serve with "Black Bean Salad" and top shelf
margaritas!
Salsa
Guacamole
Shredded lettuce
Sour cream
Shredded cheese
Pico de gallo
Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a
large bowl, combine taco sauce, lime juice, tequila, 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.
Serving Suggestions: Serve with "Black Bean Salad" and top shelf
margaritas!
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