Yucatan Chicken with Achiote

1. 1

   Cut the chicken into 1/2-inch-wide strips.

2. 2

   In a large bowl, mix together the orange juice, oregano, garlic, chile, achiote paste, salt, pepper, allspice, and olive oil to make the marinade.

3. 3

   Add the chicken strips to the mixture and let marinate in the refrigerator for at least 1 hour.

4. 4

   To cook the chicken, remove the strips from the marinade and drain off any excess liquid.

5. 5

   In a large, heavy skillet, heat the oil over medium-high heat.

6. 6

   Saute the chicken strips, turning once or twice, until thoroughly cooked (cut one to test), about 9 minutes total.

7. 7

   Remove from the heat, squeeze fresh lime juice over the strips, and serve immediately or keep warm in the pan until ready to serve.

8. 8

   To serve, lay the tortillas side by side, open face and overlapping on a platter.

9. 9

   Divide the filling equally between the tortillas and top with salsa and pickled onions.

10. 10

    Grab, fold, and eat right away.

11. 11

    Or build your own taco: lay a tortilla, open face, in one hand.

12. 12

    Spoon on some filling, top with salsa and pickled onions, fold, and eat right away.

* Per serving · 4 servings · Values may vary.