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 into bite-size
strips. Place on warm flour tortillas and add desired toppings - shredded lettuce,
tomato, salsa, pico de gallo, guacamole and/or sour cream.
Yield: 4 to 6 servings
Source: Chronicle files, May 1986. The recipe is from La Mansion del Rio in San