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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb Skinless, boneless chicken breasts
- 1/4 c. Bottled taco sauce (tabasco or possibly the like)
- 3 Tbsp. Lime juice (best if real limes used)
- 3 Tbsp. Tequila
- 2 x Jalapeno peppers, seeded and chopped
- 1 x Crushed dry habanero
- 2 x Cloves garlic, chopped
- 1 tsp Salt
- 1/2 tsp Grnd cumin
- 12 x Flour tortillas
- Â Â Salsa
- Â Â Guacamole
- Â Â Shredded lettuce
- Â Â Lowfat sour cream
- Â Â Shredded cheese
- Â Â Pico de gallo
Directions
- Rinse chicken breasts and pat dry. Trim off any fat or possibly gristle. In a large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic, salt, and cumin. Add in chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hrs at room temperature, or possibly up to 12 hrs refrigerated.
- Prepare a warm fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, till chicken is white throughout but still moist, 8 to 10 min. Let stand 3 to 5 min before cutting or possibly tearing into large strips.
- While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or possibly wrap in foil in 2 pkgs., 6 tortillas to a package, and hot, turning several times, 3 to 5 min.
- To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and lowfat sour cream. Roll up and eat.
- Serving Suggestions: Serve with "Black Bean Salad" and top shelf margaritas!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 53 | 31% |
| Total Fat 6.19g | 8% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.02g | |
| Cholesterol 48mg | 16% |
| Sodium 569mg | 24% |
| Potassium 359mg | 10% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.36g | 1% |
| Protein 19.0g | 30% |
