Tequila Lime Chicken Tacos

When I started out making these, they weren’t going to be tacos.  I’d intended to pair them with some fresh corn and black beans.  And then we got busy and plans changed and…slapping stuff in some tortillas ended up being quick and easy and VERY delicious.  These would be delicious with queso fresco.
Ingredients (per 2 people):
  • 2 chicken breasts
  • 2 limes
  • 1/2 “nip” of tequila (you know the wee tiny airplane bottles)
  • 1 tablespoon olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 tsp cumin
For serving:
  • corn tortillas
  • cheese or cheese substitute
  • sour cream or sour cream substitute
  • guacamole or avocado slices
  • pico de gallo or salsa
  • whatever floats your boat

Tequila Lime Chicken Tacos

Directions:
  1. Combine the chicken, limes, tequila, olive oil, salt, pepper, garlic powder, and cumin in a ziplock bag.  Allow to marinate at least 30 minutes or overnight.
  2. Remove from fridge and allow to rest for 15-20 minutes (to take the chill off).
  3. Preheat your grill to medium heat.
  4. Cook 8-10 minutes per side (depending on thickness).
  5. Allow meat to rest for 5 minutes for juices to redistribute.
  6. Meanwhile, warm your tortillas however you prefer.  I like to do mine stovetop in a cast iron skillet for about 30 seconds a side.
  7. Slice the chicken on the bias in thin strips.
  8. Build your tacos however your please.

 

Tequila Lime Chicken Tacos
 
When I started out making these, they weren't going to be tacos. I'd intended to pair them with some fresh corn and black beans. And then we got busy and plans changed and...slapping stuff in some tortillas ended up being quick and easy and VERY delicious. These would be delicious with queso fresco.
Author:
Recipe type: Entree
Cuisine: Gluten and Dairy Free
Ingredients
  • 2 chicken breasts
  • 2 limes
  • ½ "nip" of tequila (you know the wee tiny airplane bottles)
  • 1 tablespoon olive oil
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp garlic powder
  • 1 tsp cumin
  • For serving:
  • corn tortillas
  • cheese or cheese substitute
  • sour cream or sour cream substitute
  • guacamole or avocado slices
  • pico de gallo or salsa
  • whatever floats your boat
Instructions
  1. Combine the chicken, limes, tequila, olive oil, salt, pepper, garlic powder, and cumin in a ziplock bag. Allow to marinate at least 30 minutes or overnight.
  2. Remove from fridge and allow to rest for 15-20 minutes (to take the chill off).
  3. Preheat your grill to medium heat.
  4. Cook 8-10 minutes per side (depending on thickness).
  5. Allow meat to rest for 5 minutes for juices to redistribute.
  6. Meanwhile, warm your tortillas however you prefer. I like to do mine stovetop in a cast iron skillet for about 30 seconds a side.
  7. Slice the chicken on the bias in thin strips.
  8. Build your tacos however your please.

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