Sunday, February 13, 2011

Chicken Tacos

1 lb. boneless skinless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 Tbsp. olive oil
1 Tbsp. lime juice
1 1/2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 bay leaf
1 (12 oz.) package corn tortillas
1 head lettuce, shredded
2 large tomatoes, chopped
1 (8 oz.) package shredded sharp Cheddar cheese
1 (8 oz.) jar salsa
1 (8 oz.) container sour cream

1. In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worchestershire sauce.  Season with garlic powder, onion powder, and bay leaf.  Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.

2. Meanwhile, warm the tortillas in the oven or microwave until soft.  When chicken is fully cooked, transfer to serving bowl.  Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes.  Each person can create their own wrap, using their preferred ingredients.

Notes: We didn't have lemonade, so we used limeade.  Lemonade would probably have been better.  We also used flour tortillas instead of corn.  We liked this recipe but didn't think it was anything special.  It didn't really taste anything like what I expect a taco to taste like.  My sister-in-law has a chicken taco recipe that we like much better that we will have to make some time in the future.  Brittany found this recipe on  Makes 8 servings.

No comments:

Post a Comment