Jackie’s Chicken Tacos

Buy it now while on sale!

Jackie participated in the 1972 Olympics in Munich, Germany. Get my book and read about her journey from track and field to discovering the Seals family.

Jackie’s  Chicken Tacos

INGREDIENTS

• 4 chicken breasts
• 1 lime
• 1 tablespoon white vinegar
• 2 serrano peppers, chopped
• 1 teaspoon onion powder
• 1 garlic clove, chopped
• 1 teaspoon Mexican oregano   
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon taco seasoning (or salt and pepper)

Sauce

• 1 (14 1/2 oz.) can fire roasted tomatoes
• 1 jalapeno, chopped
• 1 garlic clove, chopped
• 1 tablespoon white vinegar
• 1 teaspoon sugar
• 1 tablespoon cilantro, chopped
• salt & pepperCorn or flour tortilla – 2 cups mixed cheddar and Monterey jack cheese

Preparation

Slice the chicken breasts into 1/4-inch pieces and grill in a skillet over medium heat. Place the first 8 ingredients, except for the chicken into a food processor and mix. Then pour the mixture over the chicken in a non-reactive container and marinade for a few minutes. Meanwhile prepare the sauce by mixing the fire roasted tomatoes, jalapeno, garlic, vinegar, sugar, cilantro and salt & pepper in your food processor until you have a fine consistency. Place the roasted tomatoes and mixture in a pot over medium heat and cook for about 20 minutes. Stir constantly to make sure the tomatoes don’t burn. Add a little marinade chicken, chopped lettuce, cheese, and sauce to a tortilla.  Yield: 8 Servings

Get your book today and save $15.00 (Regular Price $25.00)