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Knife-And-Fork Chicken Tacos

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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 350°F (180°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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Techniques: 
Marinate
Servings: 
4

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