Lime Chicken Tacos

Day 25

Are we having fun yet? I'm a huge fan of Mexican food. It's always held a sweet spot in my stomach...until indigestion takes over and I feel like I'm being held down by a Tonka truck unable to move off the couch for the next two days. Ok, so the common cheese-loaded, deep-fried fare commonly eaten at your favorite Mexican establishment needs a bit of a makeover. No problem. You can still enjoy a summer fiesta while giving your body a serious dose of nutrition. Limes are my new best friend when it comes to injecting some flavor into tonight's meal. It makes a huge difference, so don't skimp on the liming. Again, marinade for hours if you can, even overnight if possible. It only makes your taste buds love you more.

Recipe: Serves 6

For the marinade:

4 split organic free-range chicken breasts (boneless saves time)

4 cloves of fresh garlic, chopped

1/4 cup fresh squeezed lime juice

1/4 cup extra virgin olive oil

2 teaspoons agave

A pinch of cumin, to taste- or some chopped cilantro, if you like

Fresh ground pepper

For the taco fixin's:

4 vine-ripe tomatoes, chopped

2 cups shredded Romaine lettuce

1 cup shredded sharp Cheddar, Jack or dairy-free cheese

8-10 fresh and soft white corn tortillas (Mission are gluten-free)

3-4 fresh limes cut into wedges

Directions

Rinse the chicken briefly in cold water and pat dry. Place in a shallow glass or non-reactive dish.

In a small bowl combine the garlic, lime juice, olive oil, agave, cumin and fresh ground pepper. Pour the marinade over and under the chicken breasts. Cover tightly and marinate for at least an hour; overnight is even better.

When the grill is hot, remove the chicken from the dish and discard the marinade.

Grill the chicken over medium-high heat until it is cooked through and is no longer pink inside- about 12 to 15 minutes.

Assemble and ready your remaining taco fixin's.

Place the cooked chicken on a clean cutting board and slice thin.

Serve your tacos at a room temperature, if pliable and very fresh; or heat them gently. Here's what I do.

In a clean skillet or griddle, heat a scant amount of olive oil and briefly heat the white corn tortillas one or two at a time, coating them with just a scant amount of oil to soften them; remove to a tortilla warmer lined with a clean, warm towel.

Have everyone assemble their own tacos.

Recipe adapted from gluten free goddess