Chicken Fajitaschicken, grilling recipes, mexican, poultry 1/4 cup lime juice 2 teaspoons Dijon mustard 1 jalapeno pepper; minced 4 garlic cloves; minced 1 1/4 pounds chicken breasts 1/4 cup olive oil 16 flour tortillas 16 pieces romaine lettuce --pico de gallo-- 4 jalapenos; minced 2 garlic cloves; minced 1 onion; coarsely chopped 1/2 teaspoon salt 1/4 cup chopped fresh cilantro In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap tortillas in foil; place in 400F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. |
