Recipe - Chicken Fajitas With Pico De Gallo

1 One half pound Skinless; boneless chicken
breasts
One fourth cup Bottled taco sauce (tabasco
or the like)
3 tablespoon Lime juice (best if real
limes used)
3 tablespoon Tequila
2 Jalapeno peppers; seeded and
minced
1 Crushed dried habanero
2 Cloves garlic; minced
1 teaspoon Salt
One half teaspoon Ground cumin
12 Flour tortillas

ACCOMPANIMENTS
Salsa
Guacamole
Shredded lettuce
Sour cream
Shredded cheese
Pico de gallo

Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a
large bowl, combine taco sauce, lime juice, tequila, jalapenos, garlic,
salt, and cumin. Add chicken and toss to coat. Cover and marinate, tossing
occasionally, 1 to 2 hours at room temperature, or up to 12 hours
refrigerated.

Prepare a hot fire. Set chicken on an oiled grill 4 to 6 inches from
heat. Grill, turning and basting with marinade several times, until chicken
is white throughout but still moist, 8 to 10 minutes. Let stand 3 to 5
minutes before cutting or tearing into large strips.

While chicken is standing, heat tortillas directly on grill for 20 to 30
seconds per side, or wrap in foil in 2 packages, 6 tortillas to a package,
and warm, turning several times, 3 to 5 minutes.

To serve, put chicken strips on tortillas. Top with salsa, guacamole,
shredded lettuce, and sour cream. Roll up and eat.

Serving Suggestions: Serve with "Black Bean Salad" and top shelf
margaritas!

AT986@FREENET.CARLETON.CA

(WARD TOMLINSON)

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