Grapefruit Chicken Fajitas
Makes 6 chicken fajita tacos
- 1 clove garlic, minced
- 2 T. Mexican oregano powder
- Juice of 2 Texas Rio Red grapefruit
- 1 T. olive oil
- Four 7-oz. chicken breasts, boneless, skinless
- salt and pepper to taste
- 6 warm flour tortillas
- Texas Rio Red Grapefruit Salsa (above)
Pound the chicken breasts flat between two sheets of plastic wrap. Combine the garlic, Mexican oregano, juice from one grapefruit and olive oil in a mixing bowl. Add the chicken breasts to the mixture and marinate for at least 4 hours or overnight. Discard the marinade.
Heat the grill. Season the breasts with salt and pepper and grill over hot coals for 2 minutes on each side. Move the chicken to a cooler part of the grill. Cook for 6 to 8 minutes basting with the juice from the 2nd grapefruit until cooked through. Heat the tortillas on the grill, turning often. Transfer the chicken breasts to a cutting board and slice them into long strips. Place the chicken strips on a serving platter. Bring to the table with the warm tortillas, grapefruit salsa, and other condiments such as chopped lettuce or black olives. Invite your guests to make their own fajita tacos.