Basic Soft Chicken Tacos
From this week's thursday magazine's
Steps
Brush the olive oil all over the chicken strips.
Sprinkle the chicken with salt and pepper.
Place a skillet or grill pan over high heat.
Lightly coat with oil.
Cook the chicken about 2-4 minutes per side , until cooked through and place on a cooking board to rest for 5 minutes.
Cut the limes in half , pierce the juice side with a fork and twist to release the juices over the cooked chicken.
Cut the chicken into thin slices across the grain and then cut each slice into bite-sized pieces.
Warm the flour tortillas by first dipping them in water and then placing them in a dry pan over low heat.
Use tongs to lift out.
Wrap in a towel to keep warm.
Assemble the tacos at the table with salsa , guacamole , diced tomatoes and shredded lettuce.
Ingredients
boneless skinless chicken breasts, olive oil, salt, pepper, flour tortillas, limes, salsa, guacamole, diced tomato, lettuce