It’s hard to imagine anything that can’t be improved by a long, slow marinating in lime juice, kosher salt, and cheap tequila: Chopped chicken breast, choice pieces of lamb, thinly sliced rib eye, your endlessly screeching children, your neighbor’s barking dog, or your own broken heart.
This recipe is no exception. The marinade imbues the chicken with all of the flavors of a classic margarita, while keeping the breast meat juicy and tender. Topped with a dead-simple pico de gallo, a few bits of diced avocado, and a sprinkle of cotija cheese, it’s a crowd-pleasing taco with broad appeal that still seems vaguely chef-y and will make everyone think that you know what you’re doing. And if there are any doubts, remind your guests that their tacos ARE LITERALLY SOAKED IN TEQUILA, then offer them a pour off the plastic gallon bottle that only cost twelve dollars.
- 2 ounces bottom-shelf tequila
- 1 ounce fresh lime juice
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breast, cut into 1/2 inch pieces
- 2 tomatoes, seeded and chopped
- 1/4 red onion, minced
- 1/2 jalapeño, ribbed and seeded, minced
- 2 cloves garlic, minced
- Juice from 1 lime
- Kosher salt, to taste
- 6 corn tortillas
- 1 avocado, diced
- Crumbled cotija or queso fresco
- In a bowl, combine chicken, tequila, lime juice, spices, and salt. Toss well, then cover and chill at least one hour, or up to four hours.
- Cook chicken and marinade in a large skillet, until marinade has cooked away and chicken as begun to brown, about 15 minutes.
- Combine all ingredients in a bowl, and toss or stir to combine thoroughly.
- Warm tortillas in microwave or in a skillet over low heat. Stack each tortilla with cooked chicken, pico de gallo, and diced tomato. Finish with a sprinkle of cotija cheese and serve immediately.
