Total Time
55mins
Prep 25 mins
Cook 30 mins

From this week's Thursday magazine's "SlimLines" column on the weekly task of how to lose weight and get fit!

Ingredients Nutrition

Directions

  1. Brush the olive oil all over the chicken strips.
  2. Sprinkle the chicken with salt and pepper.
  3. Place a skillet or grill pan over high heat.
  4. Lightly coat with oil.
  5. Cook the chicken about 2-4 minutes per side, until cooked through and place on a cooking board to rest for 5 minutes.
  6. Cut the limes in half, pierce the juice side with a fork and twist to release the juices over the cooked chicken.
  7. Cut the chicken into thin slices across the grain and then cut each slice into bite-sized pieces.
  8. Warm the flour tortillas by first dipping them in water and then placing them in a dry pan over low heat.
  9. Use tongs to lift out.
  10. Wrap in a towel to keep warm.
  11. Assemble the tacos at the table with salsa, guacamole, diced tomatoes and shredded lettuce.

Reviews

(1)
Most Helpful

These were delicious! I used hot salsa for an extra kick. I really liked the lime taste. I followed the recipe exactly as posted. I wouldn't change a thing. I had some sour cream on the side for dipping. I served them with Spanish rice.

JSkizzle November 01, 2003

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