Recipe Vortex

1 lb. chicken breast tenders

zest of 1 lime

3 tbsp fresh squeezed lime juice

3 tbsp olive oil

3 tbsp honey

1 tbsp Dijon mustard

2 tsp cumin

1 tsp diced chiles in adobo

1/2 tsp chili powder

1/2 tsp garlic powder

Kosher salt

fresh cracked black pepper

In a large bowl combine lime juice, lime zest, olive oil, honey, Dijon mustard, cumin, chiles in adobo, chili powder, garlic powder and a large pinch of salt and pepper.

Add chicken tenders a the bowl and pour marinade over chicken. Nestle chicken into the marinade.

Cover and refrigerate for at least 15 minutes and up to 1 hour.

While the chicken is marinating, make the chipotle slaw real quick.

Heat a grill to medium high heat or heat a large saute pan over medium high heat.

Allow excess marinade to drip off chicken and then place on grill or in pan.

Cook each side for about 3-4 minutes on each side or until a nice golden brown crust forms and the chicken is cooked through. You may need to cook in 2 batches depending on the size of your pan.

Allow chicken to rest for 3-4 minutes and then slice into half inch pieces width wise.

To assemble, place sliced chicken in the center of a tortilla then top it with a heaping spoonful of chipotle slaw, homemade Pico de Gallo, crumbled queso fresco and fresh cilantro.

Serve with fresh lime wedges and enjoy!