Recipe courtesy of Tex's Tacos
Show: Eat St.
Print
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.

Categories:

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Agua Fresca

Spiked Watermelon Aqua Fresca

Recipe courtesy of Elizabeth Karmel

Melon Agua Fresca

Recipe courtesy of Aida Mollenkamp

Basic Salsa Fresca

Recipe courtesy of Matt Armendariz

Blackberry Aqua's Fresca

Pescado al Carbon: Grilled Fish with Salsa Fresca

Recipe courtesy of Priscila Satkoff

Watermelon and Mint "Agua Fresca" (Fresh Fruit-Blended Water)

Recipe courtesy of Marcela Valladolid

On TV

Pizza Masters

7:30am | 6:30c

Pizza Masters

8:30am | 7:30c

Sugar Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Unique Sweets

11am | 10c

Unique Sweets

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Unwrapped 2.0

3:30pm | 2:30c

Choccywoccydoodah

4:30pm | 3:30c
7pm | 6c
On Tonight
On Tonight
8pm | 7c
9pm | 8c
10pm | 9c
11pm | 10c
12am | 11c
1am | 12c
2am | 1c
3am | 2c

So Much Pretty Food Here