• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Ingredient Name Unit Quantity

  2. Flour Tortillas

  3. 12 Garlic (Lehsan)

  4. clove

  5. 2 Ground Cumin (Pisa Zeera)

  6. tsp 1/2 Cheese

  7. to taste Chicken Breasts

  8. pounds 1 1/2 Dried Habanero

  9. 1 Guacamole

  10. to taste Jalapeno Peppers

  11. number

  12. 2 Lettuce

  13. to taste Lime Juice (Nimbu Arakh

  14. tbsp 3 Pico De Gallo

  15. to taste Salsa

  16. to taste Salt

  17. tsp 1 Sour Cream

  18. to taste Taco Salad

  19. cup 1/4

Instructions Jump to Ingredients ↑

  1. Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, jalapenos, garlic, salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing occasionally, 1 to 2 hours at room temperature, or up to 12 hours refrigerated.

  2. Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from heat. Grill, turning and basting with marinade several times, until chicken is white throughout but still moist, 8 to 10 minutes. Let stand 3 to 5 minutes before cutting or tearing into large strips.

  3. While chicken is standing, heat tortillas directly on grill for 20 to 30 seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package, and warm, turning several times, 3 to 5 minutes.

  4. To serve, put chicken strips on tortillas. Top with salsa, guacamole, shredded lettuce, and sour cream. Roll up and eat.


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