Since I have been craving Mexican food like you wouldn't believe with this pregnancy, I thought I would share the yumminess.
1 1/2 pounds boneless, skinless chicken breast cutlets
1 tsp. adobo seasoning salt (such as Goya)
1 pkg. small flour tortillas (8 per pkg.)
Fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole, for serving.
Sprinkle adobo seasoning onto both sides of chicken.
Heat grill or grill pan to medium-high heat.
Lightly coat grill rack with oil.
Grill chicken until cooked through, 5-6 minutes per side.
Transfer to cutting board.
Cut chicken cross ways into thin strips.
To serve, spoon about 1/4 cup chicken strips onto a tortilla.
Add fresh salsa, shredded lettuce, shredded cheese, sour cream and guacamole.
In a medium bowl combine:
1 lb. tomatoes, cored and chopped
3-4 green onions, finely chopped (just the white end)
1/4 cup fresh cilantro, chopped
3 garlic cloves, finely chopped
1 jalapeno, seeded and finely chopped
1/4 tsp. salt
1/4 tsp. black pepper
2 limes, juiced
1 Tbsp. olive oil
Peel, pit and mash 2 avocados in a small serving bowl.
Stir in 1/2 cup fresh salsa and 1/8 tsp. salt.