Cilantro Lime Tacos

cooking spray for sauteeing 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces 
salt and pepper to taste 
1 teaspoon garlic powder 
1/2 cup cilantro lime pesto (recipe follows) 
flour or corn tortillas (we use whole wheat flour tortillas)
preferred taco garnishes (I recommend seasoned black beans, cheese, Romaine Lettuce and black olives) 

Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto.  If you like more of a biting garlic taste do not heat the pesto.  If you prefer a milder garlic taste heat the chicken with the pesto on it for a little it.Fill tortillas with chicken and top with preferred garnishes.  

To freeze:  Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare, defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos. 

Cilantro Lime Pesto (makes enough for at least 2 batches)
1 cup fresh cilantro leaves (do not include stems unless you have a high power blender like a Vitamix or a Blentec and place cilantro in the blender leaves down) 
2 1/2 tablespoons extra virgin olive oil
2 tablespoons sliced, toasted almonds (we omit due to allergies)
3 tablespoons chopped, fresh garlic (or more to taste)
1 1/2 teaspoon lime juice 
1/2 cup shredded Parmesan 
add salt if needed
1/4 cup chicken broth

 Using a blender, mix together the cilantro, olive oil, almonds, garlic, lime juice, Parmesan, salt and chicken broth on low speed for 2 minutes. 



I originally found this recipe on pinterest and it linked to here.