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• 1 1/2 pounds skinless, boneless, cubed chicken breast
• 1/8 cup red wine vinegar
• Juice from 1/2 lime
• 1 tsp sugar
• Salt & pepper to taste
• Green onions
• 2 cloves garlic, minced (about 2 tsp)
• 1 tsp dried organo
• 10 corn tortillas
• 1 diced tomato
• 1/2 cup shredded lettuce
• 1/2 cup shredded cheese (choose your favorite or use Monterey Jack)


For around 20 minutes saute chicken in a medium saucepan over medium high heat. Add the vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano in the saucepan and simmer for 10 more minutes.

Warm both sides of tortillas in an iron skillet over medium heat (or in a pinch heat them up in the microwave). Serve lime chicken in warmed tortillas and top with tomato, lettuce, cheese and salsa. (You could also top them with Fresh & Simple Salsa recipe.) (Optional to mix it up and use hard shells or top with peppers, corn, enchilada sauce, jalapenos, cabbage, etc.)

From Food.com