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Recipe courtesy of Tex's Tacos

Show: Eat St.

Episode: Sea Food & Eat It

Total:: 3 hr 40 min
Prep:: 25 min
Inactive:: 3 hr
Cook:: 15 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:

Gabriele's Limoncello 01:28

Name: Chicken Fresca
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H40M0.000S
Yield: 8 tacos
Ingredients: 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; 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

Gabriele shares his family recipe for a delicious summertime libation.

From: What About Dolores? with Extra Virgin

Chicken Fresca

Tequila-Lime Brine:

Pico de Gallo:

Categories:

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