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
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!
