Tequila-Lime Chicken Tacos with Creamy Cilantro-Jalapeño Sauce
- March 9, 2022
- 4 Tacos
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Ingredients
- ½ cup tequila
- ¼ cup fresh lime juice
- 2 cloves garlic, minced
- 2 jalapeños: 1 seeded and finely chopped
- and 1 sliced, divided
- ½ tsp black pepper
- ½ tsp salt
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 4 corn tortillas, warmed, for serving
- 1 avocado, peeled, pitted and sliced
- ¼ head red cabbage, shredded
- ½ cup cherry tomatoes, halved
- ½ cup cotija cheese, shredded
- Lime wedges and jalapeño slices for serving
- SAUCE
- 2 jalapeños, halved and seeded
- 2 cups loosely packed cilantro,
- stems removed
- ½ cup sour cream
- 2 cloves garlic, minced
- Juice of 1 lime
- ½ tsp salt
- ½ cup olive oil
- 1 tbsp white vinegar
Directions
- Step 1
- In a large baking dish, whisk together tequila, lime juice, garlic, chopped jalapeños and salt and pepper. Add chicken and marinate in the fridge for at least 30 minutes and up to 2 hours.
- Step 2
- Heat olive oil in a grill pan or skillet over medium-high heat. Cook chicken until golden and no longer pink inside, about 6 to 8 minutes per side. Let rest 10 minutes before slicing. Cut the chicken into ¼-inch slices.
- Step 3
- Serve in warm tortillas with avocado slices, cabbage, tomatoes, sliced jalapeño and cotija, and squeeze with lime.
- Step 4
- Place the jalapeños, cilantro, sour cream, garlic, lime juice and salt in the blender or food processor. With the motor running, add olive oil and vinegar in a slow stream until the sauce is smooth and creamy.
- Step 5
- The sauce can store in the refrigerator for up to one week.
