Recipe courtesy of Tex's Tacos

Chicken Fresca

  • Level: Easy
  • Total: 3 hr 40 min
  • Prep: 25 min
  • Inactive: 3 hr
  • Cook: 15 min
  • Yield: 8 tacos
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Ingredients

Tequila-Lime Brine:

Pico de Gallo:

Directions

  1. 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. 
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, heat the tortillas in a frying pan until just before they turn crispy. 
  6. 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! 

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