Zesty marinated chicken meets vibrant Tex-Mex toppings, all wrapped in soft, warm tortillas for a lively taco meal.
# Components:
→ Chicken Marinade
01 - 1.1 lb boneless, skinless chicken thighs or breasts
02 - 1/4 cup pickle juice from dill pickles
03 - 1/4 cup tequila
04 - 1 tablespoon fresh lime juice
05 - 1 tablespoon olive oil
06 - 2 teaspoons Southwest spice blend (see below)
07 - 1 teaspoon honey
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon ground black pepper
→ Southwest Spice Blend
13 - 1 teaspoon chili powder
14 - 1/2 teaspoon ground cumin
15 - 1/2 teaspoon ground coriander
16 - 1/2 teaspoon dried oregano
→ For the Tacos
17 - 8 small corn or flour tortillas, warmed
18 - 1 cup shredded lettuce
19 - 1/2 cup diced tomatoes
20 - 1/3 cup thinly sliced red onion
21 - 1/2 cup sliced pickled jalapeños
22 - 1/4 cup chopped fresh cilantro
23 - Lime wedges, for serving
→ Optional Toppings
24 - 1/2 cup sour cream or dairy-free alternative
25 - 1/2 cup crumbled queso fresco or vegan cheese
# Method:
01 - In a mixing bowl, whisk together pickle juice, tequila, lime juice, olive oil, Southwest spice blend, honey, garlic powder, onion powder, smoked paprika, salt, and black pepper until well combined.
02 - Submerge chicken in the marinade, ensuring all pieces are thoroughly coated. Cover and refrigerate for a minimum of 1 hour or up to 4 hours to intensify flavor.
03 - Preheat grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes per side until thoroughly cooked and lightly charred. Allow chicken to rest for 5 minutes before slicing or shredding.
04 - Heat tortillas in a dry skillet or microwave until warm and pliable.
05 - Layer shredded lettuce onto each tortilla, followed by chicken, tomatoes, red onion, pickled jalapeños, and fresh cilantro. Add sour cream or queso fresco if desired.
06 - Present tacos immediately with lime wedges on the side.
