Next, I add vinegar, lime juice, salt, sugar, garlic, pepper and oregano. I usually combine all this while the chicken is cooking to make things go faster. When I first read this recipe, the vinegar and oregano weirded me out. Somehow, though, it works.
At this point, you'll have chicken pieces cooking in a watery mixture. Yum-O. This didn't seem appealing to me, either the first time I cooked this recipe, so I tried scooping out the chicken and chopping it into smaller, taco sized pieces. The liquid in the pan has a chance to cook down some during this time, and when you add the chopped pieces back to the pan and stir for a bit, they soak up the extra juice and get even more flavorful.
It's a win-win.
You can serve this any way you want. As I've mentioned before, I'm a dork when it comes to eating tacos in traditional shells, so I usually opt for some kind of taco salad with chips. Soft shells work great as well for more coordinated people.
Lime Chicken Tacos
Recipe source: Allrecipes.com
1 1/2 pounds boneless, skinless chicken breast, cubed
2T cup red wine vinegar
2 T lime juice
1 tsp sugar
1/2 tsp salt
1/2 tsp black pepper
2 cloves garlic, minced
1 tsp dried oregano
chips, flour tortillas, toppings.
Saute chicken in medium saucepan over medium high heat until cooked through. Add vinegar, lime juice, sugar, salt, pepper, garlic and oregano. Simmer 2-3 minutes. Remove chicken with a slotted spoon and chop into smaller pieces. Add chicken back to pan and cook and stir 2-3 minutes or until extra liquid in the pan has been absorbed.
Serve immediately over chips, taco shells or whatever your heart desires. Top with cheese, sour cream, avocado, tomato . . .