Note* This is a gluten-free/dairy-free recipe with additions (in parentheses) for those who don’t have allergies
Ingredients:
- 2 boneless, skinless chicken breasts –butterfly them if they are real thick
- 1.5 T Persian Lime infused olive oil
- 1/4 t. chili powder
- 1 Garlic clove, minced
- 1/2 t. cumin
- 2 T all natural honey
- 1/2 t. salt
- 1/2 t. paprika
- 1/2 t. black pepper
- 1 lime
- soft corn tortillas (for those of you who don’t have allergies you can use tortilla of choice)
- 1 pkg. shredded cabbage
- fresh cilantro
- 1 mango, cubed
- 1 avocado, cubed
- 1 T garlic infused olive oil
Directions:
- Combine pepper, chili powder, cumin, paprika and salt in a small bowl
- Rub chicken breasts on both sides with the spices
- Place chicken in a Ziploc bag
- Combine Persian Lime oil, honey, minced garlic, and the juice of half of the lime in small bowl with a whisk
- Pour over chicken in bag- using a spatula to get out of bowl
- Shake, rub, and mix everything in bag to cover chicken
- Marinate in the refrigerator for 1-2 hours or overnight
- Heat garlic oil in skillet over medium heat and add chicken. Cook on both sides until done and no longer pink inside
- Transfer chicken to a plate and let cool
- Slice chicken into strips and plate the tacos in this order: tortilla, shredded cabbage, chicken, avocado, mango, and cilantro.
- (for those who do not have dairy allergies, a dollop of sour cream or an avocado/ranch cream sauce would be delicious on top)
- Serve with a side of pinto beans
contributed by: Caitlin Davidson (for more gluten free/ dairy free recipes go to www.caitlinsarahdavidson.blogspot.com)