1 pkg Mojito Lime Marinade
1/4 cup extra virgin olive oil
2 T water
2 T apple cider vinegar
10 flour tortilla shells (warmed up on the stove burner)
1/2 can of drained fire roasted diced tomatoes (they have a terrific flavor-much better than fresh)
1/4 cup red onion (diced)
julienne sliced lettuce
1/2 cup lime infused sour cream
Lime Infused Sour Cream:
1/2 cup sour cream
juice from 1/2 of a fresh squeezed lime
-Preheat oven to HI BROIL. Combine e.v.o., water, vinegar and marinade mix in a small bowl. Toss in sliced chicken and stir to evenly coat. Pour marinade and chicken into a 9x13" baking dish; cover with saran wrap and refridgerate for 1-2 hours to marinade. Remove saran wrap from baking dish and toss into the oven (I did not dispose of the liquid marinade- I didn't want the chicken to dry up) on the top rack so it's very close to the broiler flame. Broil chicken for about 10-15 min's (depending on how thin it's sliced); stir about 1/2 way through broiling. Watch carefully as not to burn chicken. For the lime infused sour cream, just stir together 1/2 cup of sour cream with the juice from 1/2 of a fresh squeezed lime; cover and refrigerate for at least a 1/2 hour to combine. Place a few chicken strips onto a warm flour tortilla and top with tomatoes, onion, lettuce and a dollop of lime sour cream. Serves 6. Enjoy!
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