Chicken fajitas with pico de gallo

6 Servings

Ingredients

Quantity Ingredient
1½ pounds Skinless; boneless chicken breasts
¼ cup Bottled taco sauce (tabasco or the like)
3 tablespoons Lime juice (best if real limes used)
3 tablespoons Tequila
2 Jalapeno peppers; seeded and minced
1 Crushed dried habanero
2 Cloves garlic; minced
1 teaspoon Salt
½ teaspoon Ground cumin
12 Flour tortillas
Salsa
Guacamole
Shredded lettuce
Sour cream
Shredded cheese
Pico de gallo

Directions

ACCOMPANIMENTS

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@...

(WARD TOMLINSON)

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