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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Super easy chicken tacos using a rotisseri chicken which we enjoyed. The original recipe used cumin which I subbed with chiil powder. Recipe source: local newspaper Ingredients:
2 limes, juice and zest |
1 teaspoon soy sauce |
2 tablespoons cilantro, chopped |
1 teaspoon chili powder (see note in description) |
1 store-bought rotisserie chicken, shreddeed |
8 (6 inch) corn tortillas |
2 tablespoons olive oil |
2 medium red onions, sliced |
1 yellow bell pepper, diced |
1 red bell pepper, diced |
2 garlic cloves, minced |
1/2 teaspoon coarse salt (i used sea salt) |
pepper |
shredded cheese, salsa, chopped tomatoes |
Directions:
1. Preheat oven to 325 degrees F.
2. Whisk together lime juice, zest, soy sauce, cilantro and chil powder in a large bowl. Add chicken and toss.
3. Wrap stacked tortillas in foil and place in oven to warm.
4. In a skilletg heat olie oil and then add vegetables (onions - peppers) and saute over high heat until browned (10-15 minutes). Stir in garlic salt and pepper and cook another 2 mintues. Add chicken mixture and heat until chicken is warm.
5. Spoon chicken/vegetable mixture down center of each tortilla. Serve with desired compliments.
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