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Grilled Chicken Tacos



3 cups coarsely tomatoes, chopped
2 Avocados, peeled and  chopped (leave few peaces for decoration)
2 large onions, chopped
1/4 cup cilantro, Chopped
1 tablespoon jalapeno minced
1 tablespoon lemon juice
1/2 teaspoon chili powder
salt and pepper to  taste


2 tablespoons lime juice
3 tablespoons  olive oil
1 1/2 teaspoon chili powder
1/2 teaspoon  black pepper
1/2 teaspoon salt
6 chicken thighs, boneless and skinless
1 head iceberg lettuce, core removed and chopped
1 cup monterey Jack cheese, grated
18 ounces black beans, cooked and drained
1 cup sour cream
1 tablespoon milk
10 flour tortillas


Combine all ingredients in a large bowl. Add salt and pepper to taste.

Combine together lime juice, olive oil, chili powder, salt and pepper in a small bowl. Coat chicken tights with mixture, place in a bowl, cover and leave it in refrigerator over night.

Grill chicken 5 minutes on each side, until soft and lightly golden brown. When done, cut to bite size pieces.  Mix sour cream and milk in a bowl. Heat the tortillas in a microwave, 15 seconds each.

On each tortilla spoon the chicken, sour milk, black beans and  half of prepared salsa. Roll the tortillas and place them on serving dish. Top with rest of salsa, iceberg lettuce and avocado.  Serve warm.


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