Mini Chicken Tacos with Lime

Ingredients

• 8 limes + 1 lime juiced

For the lime seasoning mixture,

• juice from 1 lime
• 1/8 cup red wine vinegar
• 2 teaspoons brown sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 garlic cloves, minced

For the taco,

• 2 to 3 Tablespoons vegetable oil
• 24 corn tortillas, cut into 3 to 3-1/2 inch rounds
• 2 cups shredded cooked boneless skinless chicken breast
• 1/2 cup shredded lettuce
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup salsa

Instructions

1. Cut about 1/2 inch off 1 side of a lime, so the lime will sit flat. Then cut a wedge out from the other side or now the top (Do not cut the end sides). Cut 8 limes total and set aside. The limes are going to be holders for the tacos.
2. In medium size microwaveable bowl, whisk together lime juice and next 6 ingredients until blended and set aside.
3. Using a cookie cutter or a knife, cut the tortillas into 3 to 3-1/2 inch rounds. Heat oil in a medium skillet. Fry tortillas one or two at a time, by laying each one flat in the oil, flipping after a few seconds. Fold in half to form a half moon shell. Fry each one until lightly golden and crisp. Remove and let taco shells rest on a wire rack over a baking sheet.
4. Combine shredded chicken with lime seasoning mixture and place in microwave for about two minutes or until chicken is heated.
5. Place the lime taco holders on a platter and start to assemble the tacos. Fill each taco shell with about 1 teaspoon of seasoned chicken, some lettuce and cheese. Top with salsa. Place one taco in each lime holder.

Cook’s notes