- 1 lb. chicken
- 1/4 cup olive oil
- 4 garlic cloves, diced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 3 tablespoons lime juice
- 4 large flour tortillas, warmed
- 2 cups rice, cooked
- 2 cup lettuce, shredded
- 1 avocado, sliced
- 1/2 cup sour cream
- 1 lime, cut into wedges for garnish
Pico de Gallo
- 6 Roma tomatoes, diced
- Kosher salt
- 1/2 medium onion, finely diced
- 1 jalapeño, diced
- 2 limes, juiced
- Cilantro, finely chopped
In a large bowl or zip lock baggie, combine the first 6 ingredients. Let marinate for at least an hour.
Make the Pico de Gallo. In a large bowl, salt the tomatoes to taste. Let sit for a few minutes to pull out juices. Add all the remaining ingredients. Refrigerate for at least an hour for best flavor.
In a large skillet or grill brought up to high heat, cook the chicken. Let rest for 5 minutes. Cut into strips.
In each flour tortilla, add some of the chicken, rice, lettuce and Pico de Gallo. Serve with avocado, sour cream, lime wedges and additional Pico de Gallo.
Recipe courtesy of Geoff Alter, Executive Chef at Costa Vida.
