Description
Tasty grilled chicken with toppings and spicy sour cream in a taco.
Ingredients
- 4 whole Large Boneless, Skinless Chicken Breasts
- FOR THE MARINADE:
- 2 whole Limes, Squeezed For Juice
- 2 Tablespoons Olive Oil
- 2 Tablespoons Honey
- 2 Tablespoons Mesquite Seasoning (or Montreal Chicken Spice, Or Something Similar)
- 2 teaspoons Kosher Salt
- ½ teaspoons Each, Cumin, Paprika, And Black Pepper
- FOR THE SPICY CREAM:
- 1 cup Sour Cream
- 2 teaspoons Hot Pepper Sauce
- 2 teaspoons Honey
- ½ teaspoons Salt
- FOR THE TACOS:
- 16 whole Hard Tacos, Or Your Choice Of Tortillas
- ½ heads Shredded Lettuce
- 2 cups Shredded Monterey Jack Cheese
- 1 whole Avocado, Chopped
Preparation
In a small bowl, stir together marinade ingredients. Transfer to a large Ziploc bag with the chicken breasts. Refrigerate 4 hours or overnight.
Combine the spicy cream ingredients and chill.
Grill chicken over medium heat 20 minutes or until done. Cool slightly and slice into strips.
Serve tacos with sliced chicken, lettuce, cheese, avocado, and spicy sour cream.
