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cooking Easy Recipes

Tequila-lime Chicken Tacos

These don’t look very pretty, but they are very flavorful and really easy to make!

Prep ahead: Marinate the Chicken

  1. Ground cumin, 2 tsp
  2. Kosher Salt, ½ tsp
  3. Paprika, ½ tsp
  4. Chili Powder, ¼ tsp
  5. Ground Black Pepper, ⅛ tsp
  6. Zest of Half a Lime
  7. Juice of Half a Lime
  8. Fresh Garlic, 2 Cloves, Minced
  9. Silver tequila, 2 TBSP
  10. Olive oil, 2 TBSP
  11. Chicken Breast, 1
  12. In a large bowl, stir together garlic, lime zest and juice, tequila, oil, cumin, salt, paprika, chili powder, and pepper.
  13. Pound chicken breast to ½ inch thick. Add it to the marinade, turning to coat. Cover and refrigerate for at least 1 hour.

Cook!

  1. 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.
  2. Heat a 12-inch cast-iron skillet over medium-high heat. Add peanut oil and heat until it smokes.
  3. Remove chicken breasts from marinade, discarding marinade. Add chicken to skillet, and cook 10 to 12 minutes on the first side.
  4. Turn the chicken over and continue to cook 10-12 minutes until a meat thermometer inserted in thickest portion registers 165°.
  5. Remove from heat and rest 5-10 Min.
  6. Char the limes in the skillet and put your tortillas in the oven to melt the cheese.
  7. 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).

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