L is for Lime Chicken Tacos (Jessica)

Dear readers,
Happy 4th of July! I hope you had a great long weekend celebrating summer. And what better way to do this than with some darn good grillin' on the barbecue.  This week's recipe took advantage of the easy access I have to a barbecue at the moment. I am lucky enough to be on vacation with my family at the Cape! (that's Cape Cod, in Massachusetts...for those not from New England).
In fact, I'm writing this to you from the patio of our lovely rental house looking out on the bay and the ocean. What a spot! And gorgeous weather. Oh, there's a sailboat going by!

Ok, back to food...we chose this recipe because of the limes, the fact that it would feed a number of people, and the use of the BBQ (as mentioned before); it's a great recipe. I highly recommend it. But now I'm getting ahead of myself...here's the recipe:

Lime Chicken Tacos
from Gluten-Free Goddess (more on this next time) 

Ingredients: 
For the marinade: 
3-4 boneless skinless chicken breasts
4 cloves of fresh garlic, chopped
1/4 cup fresh squeezed lime juice
1/4 olive oil
2 teaspoons agave nectar
Pinch of cumin
Pepper to taste

For the tacos:
4 tomatoes, chopped
2 cups shredded romaine lettuce
1 cup shredded cheese (cheddar, jack, or whatever you like)

8-10 corn tortillas (soft or hard)
2 limes cut into wedges
Parsley for garnish

*we added black beans and corn, feel free to add whatever you want, salsa and guac would have been delicious as well*

Directions: 
1. Rinse the chicken in cold water and pat dry. Place in a shallow dish.
2. Prepare marinade by combining garlic, lime juice, olive oil, agave, cumin, and pepper.

 3. Pour marinade on chicken and cover tightly. Let sit in fridge for at least an hour, up to overnight.

4. When ready to cook, discard marinade and grill chicken at medium-high heat for 12-15 minutes, until inside is no longer pink.
5. Remove chicken from grill and slice into thin strips before serving.
6. Tortillas can be grilled slightly as well, if desired. Brush each with a little bit of olive oil and leave on grill only for about a minute.
7. Assemble taco fixin's and set out everything out in separate bowls. Let everyone make their own tacos and eat! *Don't forget to squeeze fresh limes over everything* :)

Review:
Clearly, this recipe takes some planning ahead because the chicken must marinate. We made it in the morning and used it that night. When it was time to eat, the preparation was minimal, it was just setting everything out and grilling the chicken. The food looked colorful and summery and tasted lovely. I think limes are underrated and this recipe showcases them well. So does this picture:

I ate leftovers the next night and the day after in a sandwich and all were great.
If you want to get really into the theme, serve this with mojitos! An excellent dinner for a warm summer night.

ALSO: this was the first time I had so much help in the kitchen for a blog recipe, what a difference it makes! Thanks to the family for all the chopping, grilling, and cleaning help.

Lots of limes,

-Jessica