Tequila-Lime Chicken Tacos
These easy chicken tacos, made with marinated grilled chicken and a cilantro-spiked mayonnaise, are an easy meal, perfect for weeknights or casual entertaining.
Ingredients
For the marinated tequila lime chicken
- Minced zest and juice of 3 limes or lemons
- 1/4 cup tequila
- 1 tablespoon Triple Sec or other orange flavored liqueur
- 2 teaspoons vegetable oil
- 2 teaspoons ground dried green chile or chile seasoning, or 1 tablespoon minced pickled jalapeño
- 1/2 teaspoon salt
- 4 medium boneless, skinless chicken breasts or thighs, pounded 1/4-inch (6 mm) thick
- 3 to 4 medium limes, sliced into 4 wedges
- Few tablespoons tequila
- Vegetable oil
For the sauce (optional)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons minced cilantro leaves
- 2 teaspoons fresh lime juice
- 1/4 to 1/2 teaspoon dried ground green chile or green chile seasoning , or minced pickled jalapeño to taste
- 12 corn tortillas, plus a few extras in case of tears
For serving the tequila lime chicken tacos
- Cilantro
- White onion, chopped (optional)
Instructions
Make the marinated tequila lime chicken
- In a small bowl, combine the lemon zest and juice, tequila, Triple Sec, oil, chile or chile seasoning, and salt. Place the chicken breasts in a zippered plastic bag and pour in the marinade. Seal the bag, and toss back and forth to coat the chicken evenly. Refrigerate for at least 1 hour and up to 24 hours.
- Up to 1 hour before grilling, place the lime sections on a plate, sprinkle them with the tequila, and rub lightly with oil. Let sit at room temperature.
☞ TESTER TIP: If you don't have the time to fuss with the limes, you can simply serve lime wedges with the tacos for squeezing.
Make the sauce (optional)
- In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to serve.
Make the tequila lime chicken tacos
- When you're ready to grill the chicken, drain and discard the marinade.
- Fire up the grill to medium heat.
- Grill the chicken and limes, uncovered, over direct heat. Cook, turning the chicken and limes a few times. Grill the limes until they've softened somewhat and developed a bit of char, 4 to 6 minutes. Grill the chicken until cooked through, 6 to 8 minutes.
- Meanwhile, warm the tortillas along the perimeter of the grill and then wrap them in a towel or foil to keep warm.
- Working quickly, coarsely chop or shred the chicken and pile it on a platter. Surround it with the grilled limes and bowls of cilantro and onion, if desired. Serve with the wrapped tortillas and, if using, the sauce. Serve immediately.
☞ TESTER TIP: For a heartier meal, you can add a spoonful of cooked white or Spanish rice to each taco.
Nutrition
Serving: 1serving | Calories: 210kcal | Carbohydrates: 14g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 34mg | Sodium: 221mg | Fiber: 2g | Sugar: 1g