Lime Chicken Tacos with Creamy Cucumber Relish

5 boneless, skinless chicken breasts
approx 1/4 cup apple cider vinegar
approx 1/4 cup lime juice
2 cloves garlic
2 green onions, sliced
1 Tbsp dried oregano
1/4-1/3 cup green enchilada sauce
taco shells
shredded cheese

Preheat oven to 350.  Place chicken in a skillet.  Pour lime juice and vinegar over chicken.  Add spices and green onion.  Cover and saute chicken over medium-low heat for approximately 20 minutes, or until cooked through.  Uncover and saute a little longer until most of the liquid has cooked off.  Remove from heat.  Shred chicken and return to skillet.  Pour in enchilada sauce and stir until chicken is covered.  Scoop chicken into taco shells, top with cheese, and stick in warm oven.  Bake until cheese is melted (5-10 minutes).  Remove from heat.  Top with cucumber relish (see below) and enjoy!


Creamy Cucumber Relish

2 cups cucumber, peeled and diced
1/4 cup mayo
1/4 cup plain Greek yogurt
1 to 2 Tbsp apple cider vinegar
pinch of salt
dash of sugar

Combine all ingredients and chill until ready to serve.


Recipe by Meredith