|Chicken breasts||2 1⁄4 Pound, skinned boned and halved lengthwise (3 Whole Medium Pieces)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Lime juice||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1 Teaspoon, crushed|
|Ground cumin||1⁄4 Teaspoon|
|10 inch flour tortillas||6|
|Avocados||1 Medium, seeded, peeled, and sliced|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Salsa||1⁄3 Cup (5.33 tbs)|
Rinse chicken and pat dry.
Place chicken in a plastic bag set into a shallow dish.
For marinade, combine oil, lime juice, vinegar, the 1/4 cup onion, garlic, sugar, oregano, salt, pepper, and cumin.
Pour over chicken.
Marinate in refrigerator 4 hours, turning bag occasionally to distribute marinade.
Place chicken pieces on the cooking grill.
Grill 10 to 12 minutes or till chicken is tender and no longer pink, turning once halfway through grilling time.
Meanwhile, wrap tortillas in heavy foil and place on side of the cooking grill.
Grill about 5 minutes, turning foil packet over once.
Thinly slice chicken.
Serve on warmed tortillas with avocado, tomato, the 1/3 cup onion, and salsa.