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TID: MBSE-FIDO 1.1.2 (Linux-x86_64)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Chicken Tacos
 Categories: Poultry, Vegetables, Citrus, Breads, Chilies
      Yield: 8 Tacos
 
  1 1/2 lb Boned, skinned chicken
      3 cl Garlic; grated
      1    Lime; juiced
           Lime wedges for serving
      1 tb Vinegar-based hot sauce;
           - more if desired to serve
      1 ts Onion powder
      4 tb Oil; divided
           Salt & black pepper
      8    Corn or flour tortillas;
           - warmed
           Minced onion and cilantro;
           - to serve

MMMMM--------------------------OPTIONS-------------------------------
           Guacamole
           Salsa verde
           Pico de gallo
           Pickled vegetables
 
  Mix the chicken, garlic, lime juice, hot sauce, onion
  powder, 2 tablespoons oil, 1 teaspoon salt and ½
  teaspoon cracked black pepper in a bowl and toss to
  combine, making sure the chicken is thoroughly coated in
  the mixture.
  
  Heat remaining 2 tablespoons oil in a 12-inch cast-iron
  skillet or other large heavy-bottomed pan over
  medium-high. Add chicken in a single layer and cook
  until browned and edges begin to crisp, 6 to 8 minutes
  per side. Using tongs or a fork, move the chicken from
  the pan to a cutting board. Adjust heat to medium-low,
  carefully add ½ cup water and scrape up the browned bits
  with a wooden spoon or spatula. Keep the skillet over
  medium-low while you proceed with the next step.
  
  Cut the chicken into bite-sized pieces and return to the
  skillet. Toss to coat in the pan sauce and cook,
  stirring frequently, for 3 more minutes; turn off heat.
  Serve straight from the skillet with warm tortillas,
  onions and cilantro and your choice of additional
  toppings.
  
  By: Kristina Felix
  
  Yield: 8 tacos
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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