Chicken Fajitas with Pico De Gallo

6 Servings

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Chicken Fajitas with Pico De Gallo Ingredients

1 1/2 lb Skinless; boneless chicken	12 Flour tortillas
1/4 c Bottled taco sauce (tabasco	ACCOMPANIMENTS
3 tb Lime juice (best if real	Salsa
3 tb Tequila	Guacamole
2 Jalapeno peppers; seeded and	Shredded lettuce
1 Crushed dried habanero	Sour cream
2 Cloves garlic; minced	Shredded cheese
1 ts Salt	Pico de gallo
1/2 ts Ground cumin

Instructions for Chicken Fajitas with 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! AT986@FREENET.CARLETON.CA (WARD TOMLINSON) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized