Lime Chicken Soft Tacos

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LIME CHICKEN SOFT TACOS                                                                         serves 20

3 lbs. boneless chicken

1/4 C. red wine vinegar

1 lime, juiced

2 tsp. sugar

1 tsp. Salt

1 tsp. pepper

4 green onions, chopped

4 cloves garlic, minced

2 tsp. Oregano or cilantro

20 (6 inch) flour tortillas

diced tomatoes

shredded lettuce or baby lettuce

shredded Monterey Jack cheese

salsa

Cook chicken in crockpot on high 4-6 hours or until cooked through. Remove to frying pan and sauté with vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano or cilantro. Simmer 10 more minutes. Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve chicken in warm tortillas with vegetables, cheese and salsa. 


Serving suggestion: pinto beans and taco rice on the side or mixed in the taco.

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TACO RICE 

2 cups long grain brown rice 

4 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon each oregano & cumin & garlic powder

1/4  C. tablespoons dry onion

Dash red pepper flakes

2 tablespoons oil

16 oz can tomato sauce or 1 cup chopped fresh or canned tomatoes

4 cups water


Heat the oil in 3 qt. sauce pan over medium heat.  Sauté the rice and seasonings in the hot oil until the rice is toasty and slightly opaque. Add the tomato sauce and water.  Stir and bring it to a boil, then cover the pan with and reduce the heat to very low.  Brown rice will cook in 45 minutes.  Serve topped with cheese for a main dish, or just like it is as a side dish.

Makes 8 servings.

Pressure cooker instructions. Cook on the first ring 25 minutes. Natural release.

© Being Fruitful, 2012