Instructions: In large glass dish, marinate chicken in lime juice, 2 Tablespoons olive oil, oregano, and 1/2 teaspoon each salt & pepper for 2 hours.

Preheat oven to 350 degrees. In shallow roasting pan, combine onions, chicken breasts and marinade. Cover with foil and bake 15-20 minutes.

Place onions and pan juice in skillet with 1/4 cup oil. Sprinkle with remaining salt & pepper. Cook over medium heat, stirring often, until onions are soft and slightly browned. Drain extra liquid. Place chicken on grill over very hot coals and cook about 2 minutes on each side or until cooked through, but still moist. Remove to cutting board and slice into 3 x 1/2-inch slices.

Lay out 12 prepared tortillas. Divide chicken evenly atop them. Place onions, guacamole, tomatoes, yogurt evenly over chicken. Top with dash of Tabasco and sprinkle with parsley. Fold or roll, to serve. Arrange on large platter. Serve with hot sauce.

We let everyone make their own, since some like more of one thing than the

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