Preparation:
In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours.
In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro.
Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm.
Wrap tortillas in foil; place in 400F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. |
