Yield: Yields enough for 12 small tacos.
The marinade for the chicken is delicious: citrusy, herby, and fresh tasting.
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I agree, this is just an awesome recipe. Will keep making it.
This was so succulent! We are dark meat lovers, and we loved this. I first found the recipe in a special Fine Cooking Weekend Cooking 2007 issue, where is was paired Pico de Gallo and guacamole. We're going to double the recipe next time around!
This is my go-to recipe for parties and weekend dinners. Very simple and every bite is more flavorful than the last. You can leave the seeds in jalapenos for a more spicy flavor...
Absolutely divine tacos! Made them last night for our own little Cinco de Mayo party and they were fabulous. Served them with all the recommended fixins and included a little sour cream as well. The marinade produced a remarkable sauce and the chicken was tasty with both the corn and flour tortillas. Bravo on this one, Fine Cooking!
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