2 pounds thin sliced chicken breasts
zest and juice of 2 limes
zest and juice of 2 lemons
1-1/2 teaspoons kosher salt
1 teaspoon pepper
1 teaspoon dried oregano
1/2 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon butter
2 cups baby Bella mushrooms, sliced
1 lime, zest and juice
1/2 teaspoon mango habanero seasoning
1 teaspoon kosher salt
shredded pepper jack cheese
- Place chicken in a dish to marinate and zest the limes and lemons over the chicken. Squeeze the juice of the limes and lemons onto the chicken. Sprinkle the kosher salt, pepper, dried oregano, cumin, garlic powder and onion powder onto the chicken and let it marinate for 45 minutes to an hour. Place the chicken onto a large sheet pan and place in a preheated 400 degree oven and bake for 20 minutes, until the chicken reaches an internal temperature of 165 degrees.
- In a medium sized skilled, place the sliced mushrooms topped with the zest and juice of the lime. Add the kosher salt and mango habanero seasoning and top with the butter. Let sauté about 5-7 minutes. Remove from heat and set aside.
- Once the chicken is done, cut into bite sized pieces.
- Heat your tortillas and build your tacos.
Until next time, Kris