Tequila Lime Chicken Tacos

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Servings: 12

Calories: 265

Protein: 28

Fat: 9

Carbs: 10

Protein, fat, and carbs are in grams

With a healthy kick and a good margherita, you can never go wrong with a tequila lime chicken taco. Marinated in a reposado tequila, these chicken tacos never have leftovers. You can change up the spice level as needed with more or less cayenne pepper. I use a pre-mixed seasoning by Craft Spice Blends. I love the mix and don't always like making my own. While I prefer to use a reposado tequila, you can use a blanco if it makes you feel better, I just have found that the reposado adds a little extra oomph to the chicken that a blanco lacks. Tools need for this: a large pan, cutting board, sharp knife, and something to marinate the chicken in (I just use a gallon baggie). ~The Creator

Ingredients

Amount Food Item
1 Avocado
2 lb Chicken breast
12 Corn tortillas
4 tbsp Cotija
3 Limes
.25 Cup Low-fat sour cream
1 Onion
35 grams Seasoning mix
2-3 cups Tequila

Steps

  1. Take your chicken and cut into thin taco sized strips. Put into your marinate container. Add in your tequila and the seasoning. Squeeze in 2 of your limes. Massage everything together and put in the fridge for at least an hour but longer if you want to. I usually marinate for a couple hours so the chicken absorbs all the flavor.
  2. Once chicken has been marinated long enough, heat up a pan over medium high heat. Dump the whole bag into the pan and cook the chicken all the way through. The marinade will cook down and create crunchy bits to add to the tacos.
  3. For the lime crema, take your sour cream and squeeze the other lime into it. Mix well. If you need to thin it out just a bit more, add a splash of water until you reach the desired consistency.
  4. Warm up your tortillas, chop your onion, slice your avocado, and crumble your cotija.
  5. Construct your taco! Here is where you can add anything else such as: tomatoes, cilantro, lettuce, cabbage, or whatever sounds clever! Store leftovers if you have any in the fridge for up to a few days. The chicken also goes great on salads!

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