Chicken Fajitas With Pico De Gallo
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Poultry | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Skinless, boneless chicken |
| breasts | ||
| 1/4 | c | Bottled taco sauce, tabasco |
| or the like | ||
| 3 | T | Lime juice, best if real |
| limes used | ||
| 3 | T | Tequila |
| 2 | Jalapeno peppers, seeded and | |
| minced | ||
| 1 | Crushed dried habanero | |
| 2 | Cloves garlic, minced | |
| 1 | t | Salt |
| 1/2 | t | Ground cumin |
| 12 | Flour tortillas | |
| Salsa | ||
| Guacamole | ||
| Shredded lettuce | ||
| Sour cream | ||
| Shredded cheese | ||
| Pico de gallo |
INSTRUCTIONS
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! AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 519
Calories From Fat: 220
Total Fat: 24.9g
Cholesterol: 103.1mg
Sodium: 2152.9mg
Potassium: 678mg
Carbohydrates: 30.3g
Fiber: 2.5g
Sugar: 6.4g
Protein: 38.7g