Instructions: Combine lime juice, garlic, pepper, oil, cilantro, salt and pepper. Marinate chicken covered in refrigerator 1 hour or as long as overnight. Grill on barbecue grill (over mesquite if desired) until done. Cut in bite-size strips. Place on warm flour tortillas and add desired toppings - shredded lettuce, tomato, salsa, pico de gallo, guacamole and/or sour cream.

Makes 4 to 6 servings.

The recipe is from La Mansion del Rio in San Antonio.

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