Chicken Fajita


1 ½ pounds Chicken Breasts (skinless & boneless)
12 Flour Tortillas
2 Jalapeno Peppers (seeded & minced)
¼ cup Taco Salad
3 tbsp. Lime Juice (Nimbu Arakh)
1 Dried Habanero (crushed)
2 cloves of Garlic (Lehsan) (minced)
½ tsp. Ground Cumin (Pisa Zeera)
1 tsp. Salt
Salsa (for garnish)
Guacamole (for garnish)
Lettuce (shredded) (for garnish)
Sour Cream (for garnish)
Cheese (shredded) (for garnish)

Pico De Gallo (for garnish)

Rinse chicken breasts and pat dry. Trim off any fat or gristle. In a large bowl, combine taco sauce, lime juice, 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. Rolls up and eat .

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