Ingredients:
600 g boneless skinless chicken breasts, cut into 1 inch strips
1 1/2 tablespoons olive oil
salt
pepper
12 medium flour tortillas
1 1/2 limes
salsa, as required
guacamole, as required
diced tomatoes, as required
shredded lettuce, as required
Directions:
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.
Servings: 6
Time preparation: 25 min.
Time total: 55 min.