How to make Chicken Tacos

                                                                             
Ingredients:

• 1 1/2 to 2 pounds skinless, boneless chicken breasts, cut into bite size pieces
• 1 lime juice to wash the chicken
• 1 large red onion, cut into strips
• 1 medium red sweet pepper, cut into strips
• 1 medium yellow sweet pepper, cut into strips
• 1 tablespoon olive oil
• 2 tablespoons canola oil
• 3 tablespoons Teriyaki sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Chinese sauce
• 3 large tomatoes, seeded, chopped
• 6 ounces Colby and Monterrey Jack shredded cheeses or others
• 10 wheat flour tortillas
• 10 corn taco shells
• Sour Cream (Optional)

To season the chicken:

• 4 cloves of garlic, finely chopped
• 1 lime juice
• 1/2 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 2 tablespoons Teriyaki Sauce
• 1 tablespoon Worcestershire Sauce
• 1 tablespoon Chinese Sauce 

For the tomatoes 

• 3 coriander leaves, finely chopped
• 2 tablespoons olive oil
• 2 tablespoons vinegar
• 1/2 teaspoon salt 
• 1 lime juice

Preparation:

1. Wash the chicken breasts with lime juice and add the ingredients listed above. Take to the fridge for a while.
2. Combine tomatoes with coriander, olive oil, vinegar, salt and lime juice. Place in the refrigerator.
3. Heat the canola oil in a large skillet and saute over high-medium heat the chicken breasts for 10 minutes. Cook at low heat for 20 minutes more.
4. Meanwhile, wrap the tortillas in foil and warm in the oven at 350 F ° degrees for 10 minutes.
5. Place the olive oil in another pan and saute the peppers and onion for 10 minutes. Combine the cooked chicken, Teriyaki Sauce, Worcestershire Sauce and Chinese Sauce and simmer 10 minutes.
6. Place on a table the chopped tomatoes with the vinaigrette, grated cheese, fully cooked chicken breasts, the taco shells and wheat tortillas.
7. Create your own tacos and tortillas with the preferred ingredients.

Preparation Time: 1 ½ hours 

Cooking time: 1 hour 

Service Number: 4

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