I found the chicken recipe at Taste Every Season
Here's the original recipe
Lime Chicken Tacos
1 ½ lbs boneless skinless chicken breasts (cut into small pieces)
1/8 cup red wine vinegar
½ lime (juiced)
1 teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 green onions (chopped)
2 garlic cloves (minced)
1 teaspoon dried oregano
10 (6 inch) flour tortillas
1 tomato (diced)
¼ cup shredded lettuce
¼ cup Monterey jack cheese
¼ cup salsa
Sour cream (optional)
Step 1: Add a little oil to the pan and sauté chicken pieces in the pan for 20 minutes over medium-high heat.
Step 2: Mix together vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano.
Step 3: Add the mixture to the pan and Simmer with chicken for another 10 minutes.
Step 4: Warm tortillas and add chicken mixture to each one evenly. Top with cheese, tomato, lettuce and salsa, sour cream.
I made a few changes to the recipe. I used 1 1/2 tbs of Realime juice instead of 1/2 a lime. I didn't have any green onion so I used about a third of a yellow onion diced finely. A red onion probably would have been good. I didn't have fresh garlic so I used a 1/2 tsp of garlic powder.
I thought the vinegar flavor was a bit strong but no one else noticed and it every one thought it was pretty good so I would make it again.
The tortilla recipe came from So Deliciously Good
Here's original recipe
1 1/2c warm water
1/4c canola oil
1/2 Tbsp salt
4 1/2-5c flour
Combine water, oil, and salt. Begin stirring in flour 1 cup at a time until your reach 4 cups. Add enough remaining flour to achieve a stiff but workable dough. Roll dough into balls. On a floured surface, roll out each ball into a 10-12" circle. Cook in a skillet sprayed with cooking spray or on a griddle for 1-2 minutes per side. Store in a plastic bag in the refrigerator. Makes about 10 tortillas.
I didn't change any of the ingredients except using vegetable oil instead of canola and I ran out of all purpose flour and had to use half a cup or so of bread flour in the dough and more for rolling them out.
There was a few thing that I changed in the making of them. After you roll the dough into balls I would suggest covering them with a damp cloth so the outside doesn't dry out and get hard. The instructions say to spray the pan with cooking spray but when I tried that the tortillas got crisp like crackers. I found a dry pan worked much better. The excess flour browns in the bottom of the pan but it's not a problem to wipe it out with a damp cloth.
It's a lot quicker to buy a pack at the store but these were pretty good. In fact, I was told that these were better than store bought.
Now for some pictures....
The dough balls
in the pan