La Mansion's Chicken Fajitas
- 1/2 c Fresh lime juice
- 1 tb Each: chopped garlic and
- -black pepper
- 6 tb Olive oil
- 4 tb Chopped cilantro
- Salt and pepper to taste
- 2 lb Boneless, skinless chicken
- -breasts
Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper.
Marinate chicken covered in refrigerator 1 hour or as long as overnight.
Grill on barbecue grill (over mesquite if desired) until done. Cut in
bite-size strips. Place on warm flour tortillas and add desired toppings --
shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour
cream. Makes 4 to 6 servings. "From Chronicle files, May 1986. The recipe
is from La Mansion del Rio in San Antonio. " By Lou Parris
on May 13, 1997
Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620
by Lou Parris on May 26, 1997
Marinate chicken covered in refrigerator 1 hour or as long as overnight.
Grill on barbecue grill (over mesquite if desired) until done. Cut in
bite-size strips. Place on warm flour tortillas and add desired toppings --
shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour
cream. Makes 4 to 6 servings. "From Chronicle files, May 1986. The recipe
is from La Mansion del Rio in San Antonio. " By Lou Parris
Recipe by: Houston Chronicle, May, 1997 Posted to MC-Recipe Digest V1 #620
by Lou Parris
