2 Haas avocado, medium firm – skinned and pitted*
½ cup tomato, diced
1 jalapeno pepper, seeded, ribbed, and finely diced**
2 teaspoons red onion, finely diced
2 tablespoons cilantro, finely diced
juice of one lime***
pinch of cumin
pinch of dark chile powder
salt to taste
Mix all ingredients together.
*Consider using a spoon or fork to remove the pit from the avocado, rather than a knife. (Using a knife to remove an avocado pit is one of the leading kitchen injuries.)
**Be sure to wash your hands thoroughly after seeding, ribbing, and dicing the jalapeno – and do not touch anything until you do!
***Before juicing the lime, roll the lime firmly several times with the palm of your hand onto a hard surface to break down the internal pulp.
8 6-inch corn or flour tortillas
2 6-8 ounce chicken breasts, boneless and skinless
2 ounces of your favorite Italian dressing
juice of 1 lime
1 tablespoon cilantro, finely chopped
your favorite hot sauce
Marinate the chicken breasts in Italian dressing, lime, and cilantro in the refrigerator for 2 hours. Then broil the chicken for 3 minutes on each side, or until done. Remove and chop the chicken finely. Warm the tortillas on the same surface. Spoon the chicken into the warmed tortillas and garnish with guacamole and your favorite hot sauce.