Tequila Lime Chicken Tacos Food

TEQUILA-LIME CHICKEN TACOS

Steps:

• In a small bowl, combine the lemon zest and juice, tequila, Triple Sec, oil, chile or chile seasoning, and salt. Place the chicken breasts in a zippered plastic bag and pour in the marinade. Seal the bag, and toss back and forth to coat the chicken evenly. Refrigerate for at least 1 hour and up to 24 hours.
• Up to 1 hour before grilling, place the lime sections on a plate, sprinkle them with the tequila, and rub lightly with oil. Let sit at room temperature.
• In a small bowl, stir together all the ingredients. Cover and refrigerate until ready to serve.
• When you're ready to grill the chicken, drain and discard the marinade.
• Fire up the grill to medium heat.
• Grill the chicken and limes, uncovered, over direct heat. Cook, turning the chicken and limes a few times. Grill the limes until they've softened somewhat and developed a bit of char, 4 to 6 minutes. Grill the chicken until cooked through, 6 to 8 minutes.
• Meanwhile, warm the tortillas along the perimeter of the grill and then wrap them in a towel or foil to keep warm.
• Working quickly, coarsely chop or shred the chicken and pile it on a platter. Surround it with the grilled limes and bowls of cilantro and onion, if desired. Serve with the wrapped tortillas and, if using, the sauce. Serve immediately.

TEQUILA LIME CHICKEN

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

TEQUILA AND LIME CHICKEN TACOS

Steps:

• In the slow cooker, combine all the ingredients except the tortillas and toppings.
• Cover and cook on low for 8 hours or on high for 4 hours.
• Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir to blend.
• Warm the tortillas in a dry skillet over medium heat and fill them with the chicken mixture. Serve with the toppings.