Cilantro Lime Chicken

I have bought pre-prepared Cilantro Lime Chicken at Aldi's for, I don't know, $8-9 something before, but that's lazy because I know how to cook, right?

So instead of buying the premade in a vacuumed sealed bag stuff, I decided I have enough culinary skills to pull this entre off at home.

OK, so still shopping at Aldi's, limes were .35 each, and cilantro was around the same price. I know I have boneless skinless chicken breasts from Costco in my freezer at home plus additional lime juice from a previous purchase.

So I bought 2 fresh limes and one packet of fresh cilantro to add to the ingredients I already had on hand at home. 

I also bought white mini white corn tortillas at Aldis, too.

Prep:

Take two frozen boneless skinless chicken breasts and dethaw them in the microwave. About 14 minutes on the defrost setting.

I took the two limes and with a Microplane, I took the skin off (zested) of each lime and added the zest to a plastic bowl. Why plastic? Because it won't react to the acid.

Then I cut up the limes into thin slices and placed them into the same bowl with the lime zest.

I finely chopped the cilantro all up until I got to the stem part, and I threw the rest of the stems away.

Then I diagonally cut the cilantro and then a third time, cut the cilantro to get any other leaves that didn't get cut before, and I added this into the plastic bowl with the lime.

I took the now dethawed chicken breasts from the microwave, cut open the bags, and placed them on my cutting board. I cut each breast on the bias sliced about a quarter of an inch thick and then placed them into the bowl with the lime.

At this point, I added the additional lime juice, kosher salt, and freshly ground pepper.

Then with a big plastic spoon, I mixed everything together and placed it into the refrigerator while I cooked the corn tortillas making them into taco shells.

 I added oil to my preferred frying pan to make taco shells in and I set-up a cookie sheet with 3-4 paper towels to catch the excess oil after the taco shells were cooked. Once all of the shells were cooked, I lightly salted them with table salt.

Cook:

I transferred some of the oil I cooked the tortillas into a larger frying pan that I intended to cook the sliced chicken and limes in. No, I did not remove the slices of limes before I cooked the chicken because I wanted to retain a strong bunch of lime flavor.

I cooked this on medium heat for about 15 minutes until the juice from the chicken and limes were reduced by about half. Then I removed it from the heat to cool for about 5 minutes.

Serve:

I guess I could have used some hot sauce or pico de Gallo along with the cilantro lime chicken, but I was too hungry to care. My homemade cilantro-lime tacos were yummy!

Judi's Fish Tacos

8 Van DeCamps breaded fish filets, baked
1/4 head of green cabbage, cored and sliced very thin
4 green onions, chopped
1/4 cup cilantro, chopped
2 limes, quartered
6 taco sized flour tortillas
Louisiana Hot Sauce, to taste

Cook breaded fish filets to the instructions on the box.

While fish is baking, cut up all vegetables and place it separate bowls.

Build fish taco with one piece of fish on one tortilla, 2-3 tablespoons
of cabbage, a teaspoon of cilantro, a bit of green onion and some hot
sauce to taste. Squeeze one piece of lime onto fish. Enjoy! Serves 3-4.