| 2 x boneless chicken breasts with the skin (about 1 1/2 pounds), halved |
2 chicken breasts |
$3.49 per pound
|
$2.68 |
| 1/2 c. fresh lime juice |
1/2 cup |
$1.49 per 15 fluid ounces
|
$0.40 |
| 1 tsp dry oregano crumbled vegetable oil for brushing the chicken |
1 tsp |
$3.89 per 3/4 ounces
|
$0.18 |
| 4 x corn tortillas cut into long thin triangles vegetable oil for frying the tortillas |
4 corn tortillas |
$2.19 per 4 5/6 ounces
|
$1.22 |
| 2 c. cooked fresh corn kernels (cut from about 4 ears) |
2 cup |
$3.89 per 16 ounces
|
$2.81 |
| 1 lrg red bell pepper diced |
1 bell pepper |
$3.29 per pound
|
$1.19 |
| 3 x scallions sliced thin |
3 scallions |
$1.09 per cup
|
$0.49 |
| 2 Tbsp. fresh lime juice or possibly to taste |
2 tbsp |
$1.49 per 15 fluid ounces
|
$0.10 |
| 1 Tbsp. finely minced fresh oregano or possibly 1 or possibly to taste tsp. crumbled dry |
1 tbsp |
$3.89 per 3/4 ounces
|
$0.55 |
| 1/2 tsp grnd cumin or possibly to taste |
1/2 tsp |
$1.69 per 1 1/4 ounces
|
$0.05 |
| 1/4 c. extra virgin olive oil |
1/4 cup |
$5.99 per 16 fluid ounces
|
$0.75 |
| 1 bn arugula washed well and spun dry |
1 bunch |
$2.92 per ounce
|
$0.21 |
| Total Recipe |
$10.63 |
Suggestions?