Lime Chicken Tacos

1 1/2 pounds skinless, boneless chicken breast meat - cubed
1/8 cup red wine vinegar (about 1 1/2TB)
Juice from 1 large lime
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
3 Tbs chopped cilantro
10 (6 inch) flour tortillas

optional toppings:
shredded lettuce
shredded Monterey Jack cheese
sour cream
guacamole or diced avacado
salsa
tomatoes
(We usually have lettuce, MJ cheese, sour cream, and avacado).

Saute chicken in a medium saucepan over medium high heat until cooked through. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.

Heat skillet over medium heat, then place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas.

Serve lime chicken mixture in warm tortillas with desired toppings. You can also put everything in the crockpot and once the chicken is cooked just shred it. Make sure that there is enough liquid in the crockpot so the meat doesn't dry out. (I've never tried the crockpot method, but I have marinated the chicken in the lime juice to give it more flavor.)

This is a recipe my whole family loves.

From: Jamie at Dinner's Ready