These don’t look very pretty, but they are very flavorful and really easy to make!
Prep ahead: Marinate the Chicken
- Ground cumin, 2 tsp
- Kosher Salt, ½ tsp
- Paprika, ½ tsp
- Chili Powder, ¼ tsp
- Ground Black Pepper, ⅛ tsp
- Zest of Half a Lime
- Juice of Half a Lime
- Fresh Garlic, 2 Cloves, Minced
- Silver tequila, 2 TBSP
- Olive oil, 2 TBSP
- Chicken Breast, 1
- In a large bowl, stir together garlic, lime zest and juice, tequila, oil, cumin, salt, paprika, chili powder, and pepper.
- Pound chicken breast to ½ inch thick. Add it to the marinade, turning to coat. Cover and refrigerate for at least 1 hour.
- Lay out your six doubled corn tortillas on a baking sheet and sprinkle with some grated cheese and black pepper. Preheat the oven to 350° F.
- Heat a 12-inch cast-iron skillet over medium-high heat. Add peanut oil and heat until it smokes.
- Remove chicken breasts from marinade, discarding marinade. Add chicken to skillet, and cook 10 to 12 minutes on the first side.
- Turn the chicken over and continue to cook 10-12 minutes until a meat thermometer inserted in thickest portion registers 165°.
- Remove from heat and rest 5-10 Min.
- Char the limes in the skillet and put your tortillas in the oven to melt the cheese.
- Slice the chicken or shred it with two forks. Divide it evenly among the taco shells. Top with something acidic (like hot sauce, sour cream, pickled jalapenos, or pickled onions).