Grilled Lime Chicken Tacos

I made up this recipe so the measurements are an estimate. You can also leave the chicken whole and serve with rice or any other side. It'd also be yummy in a salad.

Lime Grilled Chicken Tacos
Makes about 10-12 tacos

2-4 chicken breasts (marinated – see marinade recipe below)
¼ c chopped cilantro
¼ white onion – diced
Lettuce
Tomato
Oil/vinegar (1tbps vinegar and 2 tbsp oil)
Salt/pepper
2-3 tbsp green enchilada sauce (optional)
3-4 tbsp fat free sour cream (optional)
Corn tortillas (cooked in frying pan)


Marinade:
Juice from 1-2 limes (depends on how juicy they are)
3 tbsp chopped cilantro
Salt – to taste
¼ - ½ tsp garlic powder
3-4 shakes of hot sauce (about ¼- ½ tsp)
1-2 tsp honey
2-3 tbsp of olive oil (whisk into the rest of ingredients above)

Marinate 4 small chicken breast or 2 large ones (cut in half lengthwise) for at least 1 hour.
Grill chicken on medium high for about 5 minutes per side (depending on thickness) and then let it rest for 5 minutes for juices to redistribute. Then slice on an angle into small pieces. (I have a stove top grill pan but you can use an outdoor grill or I think a regular frying pan would also work o.k.)

While chicken is cooking, begin to cook up the corn tortillas by spraying Pam into a frying pan and cook tortillas for about 1 minute per side.

Mix lettuce, tomato, and some of the chopped onion and top with oil/vinegar dressing. You can either eat as a side salad or top on the taco.

Then mix green enchilada sauce and sour cream to make a dressing. (Optional)

Assemble tacos: corn tortilla, grilled chicken, diced onion, cilantro, enchilada/sour cream dressing and lettuce/tomato salad if you want.