Title: Chicken Fajitas with Pico De Gallo
Categories: Poultry
Yield: 6 Servings

1 1/2 lb Skinless; boneless chicken
-breasts
1/4 c Bottled taco sauce (tabasco
-or the like)
3 tb Lime juice (best if real
-limes used)
3 tb Tequila
2 Jalapeno peppers; seeded and
-minced
1 Crushed dried habanero
2 Cloves garlic; minced
1 ts Salt
1/2 ts Ground cumin
12 Flour tortillas

-------------------------------ACCOMPANIMENTS-------------------------------
Salsa
Guacamole
Shredded lettuce
Sour cream
Shredded cheese
Pico de gallo

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

Serving Suggestions: Serve with "Black Bean Salad" and top shelf
margaritas!

AT986@FREENET.CARLETON.CA

(WARD TOMLINSON)

REC.FOOD.RECIPES

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