Chicken Lime Tacos

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar (about 1 1/2 T.)
juice from 1 large lime (2-3 T. bottled)
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
3 Tbs chopped cilantro
10 (6 inch) flour tortillas (try the uncooked kind...yummo!)
1 tomato, diced
shredded lettuce
shredded Monterey Jack cheese
sour cream
guacamole (optional)
salsa (optional)

Mix vinegar, lime juice, sugar, salt, pepper, green onion, cilantro, garlic and oregano together in a small bowl. Set aside.

Saute chicken in a medium saucepan over medium high heat until cooked through, about 6-7 minutes. Add vinegar mixture. Simmer for another 10 minutes.

Heat skillet over medium heat, then place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas.

Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese, sour cream, guacamole and salsa.

You can also put everything in the crockpot and once the chicken is cooked just shred it. Make sure that there is enough liquid in the crockpot so the meat doesn't dry out.

Audrey's little note: this is another recipe containing non-liked foods, but Josh eats it like crazy. 'Nuff said. P.S. Don't let the long list of ingredients scare you--this is actually really fast and easy to put together!

from: Dinner's Ready blog