Lime-Jalapeno Chicken Tacos
Big winner! Wonderful, moist, flavorful and healthy!
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 20 minutes (including 1 hour marinating time)
1/4 cup lime juice (about 2 limes)
2 tablespoons canola or veg oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeno, sliced
1-1 1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed (We are just 2, so I used just 2 breasts, and it was fine)
1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.
2. Preheat grill to high heat. (I did mine in the broiler since it was raining, same effect) Grill the chicken until cooked through and no longer pink in the middle, 4 to 5 minutes per side. Let cool slightly; thinly slice crosswise.
3. Fill chicken into soft taco shells with sour cream, salsa and shredded cheese.
NUTRITION INFORMATION (without the sour cream and cheese): Per serving: 71 calories; 2 g fat (0 g sat, 1 g mono); 31 mg cholesterol; 1 g carbohydrate; 11 g protein; 0 g fiber; 46 mg sodium.
TIP: To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
MAKE AHEAD TIP: Marinate chicken in the refrigerator for up to 1 day and/or refrigerate cooked chicken for up to 1 day. Slice just before serving.
