Spicy Chicken Tacos

• 1 cup packed fresh cilantro leaves
• 1/2 cup white balsamic vinegar
• 1/3 cup vegetable oil
• 1/4 cup sliced pickled jalapeno peppers, drained
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pounds chicken breast tenders (about 14 pieces)
• Cooking spray
• 8 (8-inch) 98%-fat-free flour tortillas
• 1 cup shredded lettuce
• 1 cup chopped tomatoes
• 1/2 cup (2 ounces) reduced-fat shredded extra-sharp Cheddar cheese
• 1/2 cup low-fat sour cream

1. Combine first 6 ingredients in a blender or food processor; process until blended.
2. Place cilantro mixture and chicken pieces in a large zip-top plastic bag. Seal bag, and shake to coat chicken. Marinate in refrigerator 8 hours.
3. Prepare grill.
4. Remove chicken from marinade, discarding marinade. Place chicken on grill rack coated with cooking spray; grill 2 to 3 minutes on each side or until done.
5. Chop chicken and divide chicken evenly among tortillas. Top each with 2 tablespoons shredded lettuce, 2 tablespoons chopped tomatoes, 1 tablespoon cheese, and 1 tablespoon sour cream. Fold bottom half of each tortilla over filling.

cilantro, white balsamic vinegar, vegetable oil, peppers, salt, black pepper, chicken breast tenders, cooking spray, flour tortillas, shredded lettuce, tomatoes, cheddar cheese, lowfat sour cream

Taken from www.myrecipes.com/recipe/spicy-chicken-tacos (may not work)