| 1/3 Cup Oil | 4 Boneless Skinless Chicken Breasts |
| 1/4 Cup Lime Juice | Taco-sized Corn Tortillas |
| 2 Teaspoons Brown Sugar | Chipotle Cream Sauce |
| 1 Teaspoon Cumin | Onion, Chopped |
| 1 Teaspoon Chili Powder | Cilantro, Coarsely Chopped |
| 1 Teaspoon Garlic Powder | Shredded Cheese, Optional |
| 1 Teaspoon Salt | Sliced Avocado, Optional |
| 1/4 Teaspoon Italian Seasoning |
Combine oil, lime juice, brown sugar and spices in a small bowl. Pound chicken breasts to an even thickness and pierce with fork or meat tenderizer. Place chicken and marinade in a plasti bag and refrigerate overnight. Make Chipotle Cream Sauce.
Grill chicken until internal temperature reaches 165 degrees. Assemble tacos and serve.
2019 Recipe - April Ferre - Adapted from www.lecremedelacrumb.com
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"Worthy of any restaurant. The marinaded chicken would also be good in a burrito or over a salad." - April Ferre
