Lime Chicken Soft Tacos

One of the biggest kitchen challengs I have is how to dress up chicken. I wanted to use the flour tortillas I made, but since they were sort of time consuming, I was looking for quick to make with them. Months ago when I realized how much I loved Mexican, I tagged a recipe for lime chicken from http://www.allrecipes.com/ that fit the bill perfectly. 

This chicken was easy, refreshing and the lime added a nice light flavour to a simple meal. And, while this isn't how I made them, I bet it would be easy to let the chicken marinate all day in the sauce and then quickly cook them up when you got home from work for a fast and healthy weeknight meal.

Lime Chicken Soft Tacos

Makes 8-10 

Ingredients

• 4 skinless, boneless chicken breasts, cubed
• 1/4 cup red wine vinegar
• 1 lime, juiced
• 2 tsp white sugar
• 1 tsp salt
• 1 tsp black pepper
• 4 green onions, chopped
• 4 cloves garlic, minced
• 1 tbsp cilantro, chopped
• 10 6" flour tortillas

Directions

• In a medium bowl, combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro.
• Saute chicken in a medium saucepan over medium-high heat until no longer pink, about 10-12 minutes.
• Add vinegar mixture and simmer for an additional 10 minutes.
• Serve lime chicken in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.

Recipe adapted from All Recipes

Flour Tortillas

I have been busy. Two of my girlfriends have gotten married, we're down people at work so I've been swamped and T had knee surgery. So I've been out of the kitchen and eating a lot of cereal (hardly blog worthy!). But I've missed it like crazy. I've missed having down time and being alone in the kitchen, so as soon as I found some time, I made these tortillas. I knew they would take some time to make, but it was easy work and well worth the effort. 

The difference between these and the store-bought kind is unbelievable. These were warm, delicious, endearingly individual looking (i.e. not uniform -- at all), a just incredibly fresh tasting. I wouldn't make these all the time, and they would work better as a taco shape over a burrito, but boy they were good.

You can put whatever you want in them, but stay tuned to see what I filled these up with!

Flour Tortillas

Makes 14-16 tortillas

Ingredients

• 2 1/2 cups flour
• 2 1/2 tsp baking powder
• 1 tsp kosher salt
• 1/2 cup + 2 tbsp lard
• 1 cup hot water

Directions

• Combine flour, baking powder and salt in a large bowl and mix.
• Add the lard and use a pastry cutter to combine the ingredients until they look like coarse crumbs.
• Slowly pour in the hot water, stirring to bring the mixture together. Lightly knead the dough 30 to 40 times until it becomes a cohesive ball and becomes less sticky (this will happen the more you knead).
• Roll into ping pong sized balls, place on a tray, cover with a tea towel and let rest for about 30 minutes.
• When you're ready to make the tortillas, heat a dark or cast iron griddle to medium - medium high heat. 
• One by one, roll out the balls of dough until very, very thin. Place one at a time on the griddle and cook on each side for about 20-30 seconds. You'll know to flip because large bubbles will form on the side. Flip and then remove from the heat once the tortillas are still soft but are slightly brown in spots. 
• Remove and stack tortillas as you cook them, covering with a tea towel to keep them warm.

Recipe from The Pioneer Woman