Chicken Tacos

Ingredients:

1 Pound Of Skinless, Chicken Breast Halves, Chopped Into Bite Sizes
1 Cup Of Fresh Squeezed Lemonade
2 Tablespoons Of Extra Virgin Olive Oil
1 Tablespoon Fresh Squeezed Lime Juice
1 Can Diced Jalapenos
2 Large Fresh Ripe Tomatoes, Chopped
1 8 Ounce Package Shredded Cheddar Cheese
1 Package Corn Tortillas
1 Jar Of Pace Salsa
1 Container Sour Cream
1 Head Of Fresh Lettuce, Chopped
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Fine Garlic Powder
1/2 Teaspoon Fine Onion Powder
1 Dried Bay Leaf


Directions:

In a medium to large frying pan over medium to medium high heat, combine the chopped chicken, fresh squeezed lemonade, extra virgin olive oil, fresh squeezed lime juice, and Worcestershire sauce. Season all of the mixture with fine garlic powder, fine onion powder, and the dried crushed bay leaf. Let all of the ingredients simmer until the chicken is no longer tender in color, which should take about 15 to 20 minutes.

You will now turn your attention to the corn tortillas, which you will fry in olive oil in a large frying pan, until cooked well, but not crispy. Be sure not to over cook them, or you will end up serving tostadas instead of tacos. When chicken is completely cooked, transfer it all to a large serving bowl. Place the chopped lettuce, fresh tomatoes, cheddar cheese, jar of Pace salsa, and sour cream in serving dishes. Now each person eating can create their own taco, using their very own preferred ingredients. Serving Size 6

284 Calories Per Serving
9 Grams Of Fat