Recipe courtesy of Tex's Tacos
Show: Eat St.
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Total:
3 hr 40 min
Active:
25 min
Yield:
8 tacos
Level:
Easy

Ingredients

Tequila-Lime Brine:
  • Juice of 5 limes, plus zest of 1 lime
  • Juice of 2 oranges
  • 1/4 cup gold, dark tequila
  • 2 tablespoons kosher salt
  • 1 tablespoon Guajillo chile powder
  • 1 tablespoon honey
  • 2 teaspoons freshly ground black pepper
  • 5 cloves garlic, minced
  • 1 large jalapeno pepper, minced and seeded
  • 1/2 bunch fresh cilantro, chopped
  • 1/2 bunch fresh cilantro, chopped 
Pico de Gallo:
  • 4 Roma tomatoes, diced
  • 1/2 red onion, diced
  • Juice of 1 lime
  • 1 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and diced
  • 1 1/2 pounds boneless, skinless all-white meat chicken breast, diced
  • Vegetable oil, for drizzling
  • 8 flour or corn tortillas
  • 10 ounces white American cheese, shredded
  • 1/8 cup fresh cilantro, chopped, for serving

Directions

For the tequila-lime brine: Squeeze the lime and orange juice into a medium mixing bowl. Add the tequila, salt, chile powder, honey, black pepper, garlic, jalapenos, cilantro and lime zest. Whisk thoroughly until the dry seasonings are dissolved. 

Place the chicken in a nonreactive plastic storage container. Pour the tequila-lime brine over the chicken and coat well using tongs. Cover the chicken and marinate in the refrigerator, 3 to 4 hours.

For the pico de gallo: Meanwhile, combine the tomatoes and onions in a plastic mixing bowl. Coat with lime juice and toss. Add the salt, black pepper, garlic and jalapenos and stir until mixed evenly. Refrigerate for about 1 hour.

For cooking and assembling: Heat a flat-top stove or grill to 425 degrees F. Drizzle some oil over the flat-top or grill and then sear the chicken using tongs, letting it char for proper coloration and flavor searing, about 20 seconds. Pour the tequila-lime brine over the chicken and continuously turn the chicken until cooked to 165 degrees F.

Meanwhile, heat the tortillas in a frying pan until just before they turn crispy. 

Lay a warm tortilla open-faced on a plate and spoon in the steaming grilled chicken. Add the cold pico de gallo and sprinkle the cheese over the taco. Garnish with the cilantro. Close your eyes, take a bite, and realize that you've found heaven on earth! 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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