Ingredients
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1/2 cup fresh lime juice (3 to 4 limes)
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1/4 cup soy sauce
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1/4 cup vegetable oil, plus
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1 tablespoon honey
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2 teaspoons garlic, minced
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1 1/2 teaspoons chili powder
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6 boneless skinless chicken thighs
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8 small corn tortillas
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1 1/2 cups monterey jack cheese, shredded
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tomatoes
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green onion
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sour cream
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1 1/2 cups lettuce, shredded
Instructions
- Place chicken in a gallon size zip-lock bag with all the marinade ingredients. Press all air out of bag.
- Place in a bowl in refrigerator for at least 4 hours, turning bag occasionally.
- Take meat out of refrigerator 20 minutes before cooking.
- Take out meat and discard marinade.
- These can either be cooked on the grill or under the broiler.
- Cook chicken 4 to 5 minutes per side. Transfer chicken to cutting board and let rest for 5 minutes before cutting it into 1/2" strips.
- Lightly brush tortillas with vegetable oil.
- If using grill, grill on each side until they turn slightly brown, about 1 minute.
- Add cheese to browned side while other side is browning on grill.
- If using broiler put cheese on tortilla just until cheese melts.
- Serve by layering tortillas with shredded lettuce, chicken strips, remaining cheese and any additional toppings.