IWhat you need:
- 3-4 pounds chicken breasts
- 2 medium jalapeños
- 1 cup lime juice ( I juiced 3-4 fresh limes)
- 2 oz taco seasoning (Just taco seasoning packets pick your favorite)
- 1/4 cup canola or vegetable oil
- Cheese sauce (I used Totinos Con Queso)
- Hard taco shells and /or Soft taco shells
- Taco blend cheese
- Fresh cilantro or lettuce your pick
- Tomatoes if desired
- Taco sauce or salsa as desired
Marinate the chicken:
Butterfly and tenderize the chicken with the spikey hammer.
To a 1 gallon freezer bag or covered bowl add the 2 oz taco seasoning, 1/4 cup canola oil and lime juice. Dice up the fresh jalapeños ( I find it easy to cut them as I show below. Throw them in the marinade mix. Mix and squish to extract the juices. Throw in your chicken and marinate in the fridge about 1/2 to 1 hour.
Warm up hard shells, I just put these in the oven at the lowest temp (200 deg.) so that I can just throw them in and they won’t get burnt if you forget about em.
Fire up the grill:
Cook the chicken on a nice hot grill about med low heat. Toss the remaining chunks of marinade on top of the chicken while on the grill. This will allow the jalapeños and flavor a to melt into the chicken a bit more and sort of sauté on the top of the chicken. For this reason I like to close the lid and cook about 10-15 min then flip and cook another 10-15 min. Slice the chicken into strips about 1/2 inch wide. Check to be sure there is no pink in the pieces. If so throw it back on the grill.
The best and easiest way I have found to warm up the flour tortillas is to throw them on the hot grill for about 10 secs on each side. Take em off the grill and wrap them in aluminum foil with a splash of water (if desired). This keeps them nice and warm.
I made a simpler soft taco with just a bit of cheese sauce chicken, tomato, cilantro and cheese. I say mix it up how you like. Sometimes simpler truly is better because the flavor of this chicken is amazing no matter how you layer your taco. Enjoy😃