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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Chicken Tacos
Categories: Poultry, Vegetables, Citrus, Breads, Chilies
Yield: 8 Tacos

1 1/2 lb Boned, skinned chicken
3 cl Garlic; grated
1 Lime; juiced
Lime wedges for serving
1 tb Vinegar-based hot sauce;
- more if desired to serve
1 ts Onion powder
4 tb Oil; divided
Salt & black pepper
8 Corn or flour tortillas;
- warmed
Minced onion and cilantro;
- to serve

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Guacamole
Salsa verde
Pico de gallo
Pickled vegetables

Mix the chicken, garlic, lime juice, hot sauce, onion
powder, 2 tablespoons oil, 1 teaspoon salt and ½
teaspoon cracked black pepper in a bowl and toss to
combine, making sure the chicken is thoroughly coated in
the mixture.

Heat remaining 2 tablespoons oil in a 12-inch cast-iron
skillet or other large heavy-bottomed pan over
medium-high. Add chicken in a single layer and cook
until browned and edges begin to crisp, 6 to 8 minutes
per side. Using tongs or a fork, move the chicken from
the pan to a cutting board. Adjust heat to medium-low,
carefully add ½ cup water and scrape up the browned bits
with a wooden spoon or spatula. Keep the skillet over
medium-low while you proceed with the next step.

Cut the chicken into bite-sized pieces and return to the
skillet. Toss to coat in the pan sauce and cook,
stirring frequently, for 3 more minutes; turn off heat.
Serve straight from the skillet with warm tortillas,
onions and cilantro and your choice of additional
toppings.

By: Kristina Felix

Yield: 8 tacos

RECIPE FROM: https://cooking.nytimes.com

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