Knife-And-Fork Chicken Tacos
|Boneless skinless chicken breasts||1 Pound (500 Gram)|
|Flour tortillas||4 (8 Inches/20 Centimeter)|
|Onion||1 , sliced|
|Marinade||1 Cup (16 tbs)|
|Vegetable oil||50 Milliliter (3 Tablespoon)|
|Lime juice||50 Milliliter (3 Tablespoon)|
|Worcestershire sauce||1 Tablespoon (15 Milliliter)|
|Garlic||2 Clove (10 gm), minced|
|Cumin||1 Teaspoon (5 Milliliter)|
|Hot pepper flakes||1 Pinch|
|Salsa/Taco sauce||1⁄2 Cup (8 tbs)|
|Shredded cheese||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Sweet green pepper||1⁄2 Cup (8 tbs), chopped (125 Milliliter)|
|Shredded lettuce||1 Cup (16 tbs), shredded (250 Milliliter)|
Marinade: In bowl, combine 1 tbsp (15 mL) of the oil, lime juice, Worcestershire sauce, garlic, cumin and hot pepper flakes.
Slice chicken crosswise into 1/2-inch (1 cm) wide strips; toss with marinade.
Let stand for 10 minutes.
Drain and pat dry, reserving marinade.
Meanwhile, wrap tortillas in foil; warm in 350Â°F (180Â°C) oven for 10 minutes or until heated.
(Alternatively, just before serving, microwave between paper towels at Medium-High/70% for 30 seconds.)
In skillet, heat 1 tbsp (15 mL) of the remaining oil over high heat; stir-fry chicken for 4 to 5 minutes or until no longer pink inside.
Remove chicken and set aside.
Add remaining oil to skillet; stir-fry onion for 1 minute.
Pour in reserved marinade; cook, stirring, for 30 seconds or until most of the liquid has evaporated.
Return chicken to skillet and heat through.
Season with salt and pepper to taste.
Toppings: Spoon salsa onto tortillas; top with chicken mixture.
Sprinkle with cheese, green pepper and lettuce.
Fold tortillas in half.