Chicken Fajitas with Pico De Gallo
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Yield: 6 Servings Ready in 1 hours
favorite of 2 people 0 people want to try
|1 1/2 lbSkinless; boneless chicken|
|1/4 cBottled taco sauce (tabasco|
|2 Jalapeno peppers; seeded and|
|3 tbLime juice (best if real|
|Pico de gallo|
|2 Garlic; minced|
|1/2 tsGround cumin|
|12 Flour tortillas|
|1 Crushed dried habanero|
Chicken Fajitas with Pico De Gallo Preparation
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 G Internet, G Internet.
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