Cilantro Lime Chicken Tacos

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This recipe is quick and easy - good for those nights you don't have a lot of time to prepare dinner. Chicken breast is simmered in a lemon-lime marinade, then served with taco fixings so that everyone can make their own soft taco. 
Makes: 8 servings 

Ingredients
1 pound skinless, boneless chicken breast halves, cut into bite size pieces
1 cup lemonade
2 tablespoons olive oil
1 tablespoon lime juice
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Smokey sweet paprika
1/2 teaspoon chili powder
very little salt and as much pepper as you like
1 (12 ounce) package tortillas(we used flour, it's what we had)
2 cups Cilantro lime slaw(recipe below)
1 (8 ounce) package shredded Mexican cheese
1 (8 ounce) Pico de Gaia
1 (8 ounce) container sour cream

How to make it:
In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, paprika and chili powder. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.
Meanwhile, warm the tortillas in the oven or skillet till warm. When chicken is fully cooked, transfer to serving bowl. Place toppings in serving dishes. Each person can create their own taco, using their preferred ingredients.

Cilantro Lime Chicken

Cilantro Lime Slaw 

Cilantro Lime Slaw is a great summertime side dish or taco topping. Make this No Mayo Coleslaw with a few simple ingredients

Ingredients
1 Small Head Green Cabbage – core removed, shredded
1 Bunch Cilantro – stems removed, chopped
2 Jalapenos – seeds/stems removed, finely chopped
1 green onion diced
3 Tablespoons Oil (Algae, Olive or Avocado)
Juice of 2 Small Limes
Salt/Pepper – to taste
Small Pinch Sugar (optional)
Instructions
Combine cabbage, cilantro and jalapeno, onion
Mix oil, lime juice, salt and pepper. Pour mixture over cabbage.
Toss until slaw is evenly coated with dressing.
Set aside at least 15 minutes before serving.