Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: in a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. add chicken; cover and marinate in fridge 30 minutes to 2 hours. in a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. keep warm. wrap torillas in foil; place in 400 degree f oven for 5 minutes until warmed through. slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. fold up bottom edge; fold in sides.

Target recipe: in a small bowl, combine lime juice, tequila, oil, cilantro, soy, garlic, oregano and cumin. set aside. slice chicken into bite-size strips. pour marinade over chicken strips and marinate, covered, overnight. drain well, reserving marinade. slice pepper, chiles and onion into thin strips. brush a non-stick pan with 1-2 tbsp of the marinade. add vegetables and cook over medium heat until tender-cristp, about 5-7 minutes. remove to platter and keep warm. again brush skillet with marinade and add chicken strips. stir-fry over medicum head fr 5-7 minutes or until done. serve fajitas with warm corn or flour tortillas, vegetarian refried beans, chopped tomatoes, chopped cilantro, salsa and guacamole.