After a weekend down the shore, I was craving something relatively light and refreshing. I made these tacos in about 10 minutes but they tasted like I spent much more time, with much more effort! I drizzled chicken cutlets with EVOO and liberally coated with jerk seasoning. Browned in a skillet until just cooked through, and let sit for a few minutes so the juices could redistribute. I toasted two flour tortillas in a pan with just a little butter, then spread on refried beans. Topped with cheddar cheese, sliced chicken, radish slices, a sauce I made using Fage 9% Greek Yogurt and chipotles in adobo. I zested fresh lime over the top, and a squeeze of juice before eating. SO GOOD!!!