1 pound skinless, boneless chicken breasts, cut into 1-inch strips
1 tablespoon olive oil
salt and pepper to taste
1 lime
8 meduim-sized flour tortillas
salsa fresca, optional
guacamole, optional
diced tomatoes, optional
shredded lettuce, optional
For Salsa Fresca
4 ripe tomatoes, seeded and diced
1/4 red onion, minced
2 jalapeño peppers, seeded (optional) and diced
1/2 bunch cilantro leaves, chopped
1 tablespoon freshly squeezed lime juice
salt and pepper, freshly ground to taste
For Guacamole
2 ripe Haas avocados
1/2 bunch fresh cilantro,leaves chopped
1/4 medium red onion, diced
2 jalapeño peppers, stemmed, seeded and finely diced (optional)
1 tablespoon freshly squeezed lime juice
salt and pepper freshly ground, to taste
For Chicken
Brush the olive oil all over the chicken strips and then sprinkle the chicken with salt and pepper. Place a skillet or grill pan over high heat and lightly coat with oil. Cook the chicken about 2 to 4 minutes per side, until cooked through and place on cutting board to rest for about 5 minutes.
Cut the limes in half, pierce the juice side with a fork and twist to release the juices over the cooked chicken.
Cut the chicken into thin slices across the grain and then cut each slice into bite-sized pieces for bringing to the table. You can warm the flour tortillas by dipping first in water and then placing in a dry pan over low heat. Use tongs to lift out and wrap in a towel to keep warm.
For Salsa Fresca
Chop the cilantro, dices the tomato, onion and peppers (seed the jalapeno). Be sure to have the put everything in the bowl and handle the mixing.
For Guacomole
Cut the avocados into halves and remove the seeds. Peel the fruit and place in a mixing bowl. Mash avocados with a potato masher or fork until chunky. Add the remaining ingredients and mix with a fork.
