Amy Austin’s Lime Chicken Soft Tacos for Mother’s Day [RECIPE]
After all the BBQ I ate at Red Dirt BBQ and Music Festival, I need a little something light to eat this weekend. Now don’t go callin’ me a wimp, cause I threw down some Q! But here is a recipe I’m going to make over this Mother’s Day weekend for my mother.The recipe is simple, light but really tasty!
I like to grill the chicken, but the recipe calls for the chicken to be sauteed. If you saute the chicken, do so 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.
Since I grill the chicken, I use the vinegar, lime juice and all the above ingredients in a marinade. Yummy!
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.
- 11/2 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
- 10 (6 inch) flour tortillas — I use the wheat tortillas and it’s delicious!
- 1 tomato, diced
- 1/4 cup shredded lettuce
- 1/4 cup shredded Monterey Jack cheese
- 1/4 cup salsa
Happy Mother’s Day to all you wonderful Moms!