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IF YOU'RE LOOKING FOR A SIMPLE WEEKNIGHT RECIPE, LOOK NO FURTHER. BEFORE I BEGIN, I NEED TO GIVE MY HUSBAND, RYAN, PROPS FOR THE MAJORITY OF THIS MEAL. I'M LUCKY HE'S SUCH A GOOD COOK. THIS DISH WAS TOO TASTY NOT TO SHARE! EARLIER in the day, WE WERE TALKING ABOUT WHAT TO HAVE FOR DINNER (AS MANY COUPLES DO...) AND IT SEEMED LIKE WE WERE STUCK IN A RUT. RYAN SUGGESTED DOING A TWIST ON SOMETHING WE'RE FAMILIAR WITH (TACOS) AND WE CAme UP WITH CHILI LIME STREET TACOS!  1. MARINATE CHICKEN THIGHS IN CHILI LIME SEASONING (SALT, CHILI POWDER, GARLIC POWDER), LIME ZEST, AND A FEW TABLESPOONS OF OLIVE OIL. LET IT SET FOR FOR AT LEAST AN HOUR (OR UNTIL the chicken is at ROOM TEMPERATURE). 2. SINCE THE WEATHER OUTSIDE WAS BEARABLE, RYAN WANTED TO UTILIZE THE CHARCOAL GRILL, WHICH ADDED A GREAT BLACKENED FLAVOR. COOK OVER MEDIUM/HIGH HEAT FOR 15-20 MINUTES. IF YOU DON'T HAVE A CHARCOAL GRILL, A PROPANE GRILL WOULD DO JUST FINE! ONCE COOKED, LET THE CHICKEN REST WHILE PREPARING THE FIXINS (see next step!). 3. NOW FOR THE FUN PART: EVERYTHING THAT GOES ON TOP! WE USED SHORTCUT BROWN RICE/QUINOA WITH SOME LIME JUICE AND CILANTRO (90 SECOND MICROWAVABLE!!), PICO DE GALLO WITH HEIRLOOM TOMATOES, AN AVOCADO CREMA (BASICALLY 1/2 GUAC + 1/2 SOUR CREAM), FETA CHEESE, AND LIME WEDGES. 4. SET IT UP SO IT'S INTERACTIVE SO GUESTS CAN PREPARE THEIR OWN TACOS! ENJOY! TIP: WE ENJOYED A GLASS OF WINE FROM HEART & HANDS WINERY FROM THE FINGER LAKES OF NEW YORK, BUT A MARGARITA WOULD BE FANTASTIC AS WELL!     
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Lisa Marie Writes
