CHRS: CP437 2   
   MSGID: 1:320/219@fidonet 57041fab   
   PID: MBSE-BBS 1.1.2 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.2 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Chicken Tacos   
    Categories: Poultry, Vegetables, Citrus, Breads, Chilies   
         Yield: 8 Tacos   
       
     1 1/2 lb Boned, skinned chicken   
         3 cl Garlic; grated   
         1    Lime; juiced   
              Lime wedges for serving   
         1 tb Vinegar-based hot sauce;   
              - more if desired to serve   
         1 ts Onion powder   
         4 tb Oil; divided   
              Salt & black pepper   
         8    Corn or flour tortillas;   
              - warmed   
              Minced onion and cilantro;   
              - to serve   
      
   MMMMM--------------------------OPTIONS-------------------------------   
              Guacamole   
              Salsa verde   
              Pico de gallo   
              Pickled vegetables   
       
     Mix the chicken, garlic, lime juice, hot sauce, onion   
     powder, 2 tablespoons oil, 1 teaspoon salt and ½   
     teaspoon cracked black pepper in a bowl and toss to   
     combine, making sure the chicken is thoroughly coated in   
     the mixture.   
        
     Heat remaining 2 tablespoons oil in a 12-inch cast-iron   
     skillet or other large heavy-bottomed pan over   
     medium-high. Add chicken in a single layer and cook   
     until browned and edges begin to crisp, 6 to 8 minutes   
     per side. Using tongs or a fork, move the chicken from   
     the pan to a cutting board. Adjust heat to medium-low,   
     carefully add ½ cup water and scrape up the browned bits   
     with a wooden spoon or spatula. Keep the skillet over   
     medium-low while you proceed with the next step.   
        
     Cut the chicken into bite-sized pieces and return to the   
     skillet. Toss to coat in the pan sauce and cook,   
     stirring frequently, for 3 more minutes; turn off heat.   
     Serve straight from the skillet with warm tortillas,   
     onions and cilantro and your choice of additional   
     toppings.   
        
     By: Kristina Felix   
        
     Yield: 8 tacos   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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