Serves 4

Chicken Tacos

2 pounds chicken breasts, boneless and skinless
8 6-inch flour tortillas
Shredded lettuce
Diced tomatoes
Pre-shredded Mexican-style cheese
Sliced Avocado
Sour Cream

Honey-Chipotle Sauce

1 oz. chipotle peppers in adobo sauce
1 teaspoon chopped garlic
2 tablespoons chopped fresh cilantro
4 oz. honey
1 tablespoon Dijon mustard
1 teaspoon ground cumin
4 oz. fresh lime juice
1 tablespoon balsamic vinegar
2 oz. olive oil

For Sauce: Place all ingredients except oil in food processor. Blend to puree, then slowly add oil with processor running. Pour about 1/2 cup sauce into a glass baking dish and add the chicken. Turn to coat. Cover and marinate the chicken refrigerated for 1/2 to 3 hours. Reserve the remaining sauce.

Grill or broil the chicken until done, brushing often with the marinade until it's gone. Warm tortillas on a griddle or skillet. Cut the chicken diagonally into strips. Divide chicken among tortillas and drizzle some of the reserved sauce over. Top with lettuce, tomatoes, sliced avocado and cheese. Serve with sour cream and any remaining reserved sauce.

Note: This is also very good using boneless pork chops, grilled or broiled and cut into strips.