Friday, July 22, 2016

Tequila lime chicken tacos

It is always great fun to cook with alcohol and this tequila lime marinade is super flavorful and super quick to make. You can play around with the ingredients to change the flavor profile as per your taste. The fresh ingredients in the marinade - jalapeƱos and coriander, give the green summer feel. Tequila lime chicken is a very versatile ingredient to have at hand. You can use it in tacos, burritos, sandwiches and it goes great as a topping for those lunch salads or light meals.
Olive and tomato salsa gets a briny boost from the olives and the red cabbage slaw gives a color boost to the tacos. All together wrapped inside a crisp corn tortilla - a quick and easy delish taco meal.

Tequila lime chicken Tacos
Ingredients: (serves 4)
8 small corn tortillas
Tequila lime chicken, sliced
Red cabbage slaw (Recipe below)
Tomato olive salsa (Recipe below)
Shredded cheese (optional)
Jalapeno pepper rings
  1. Warm the tortillas till lightly crisp
  2.  Pile on chicken strips, slaw and salsa on the tortilla
  3.  Top with cheese and jalapeno pepper rings. Serve hot.

Tequila lime chicken

4 boneless skinless chicken breast
Juice and zest of 1 lime
2 tbsp olive oil
3 tbsp tequila
1/4 tsp roasted cumin powder
1/4 tsp oregano
1/4 tsp paprika
Salt and pepper to taste
1/2 jalapeno pepper chopped
3 cloves garlic, grated
4-5 stalks of fresh coriander
  1. Combine all the ingredients in a blender and blend to form a smooth marinade.
  2. Pound the chicken breasts to an even 1/2-inch thickness. You can do this in a zip-lock bag or between two sheets of plastic wrap. This helps tenderizes the meat and ensures it cooks evenly.
  3. Marinate the chicken breasts in the prepared marinade for a minimum of 4 hours.
  4. Grill on medium high till cooked through.
  5. Rest covered for 10 minutes. Slice and keep aside till ready to serve.

 Red Cabbage slaw
1/4 medium red cabbage
2 small carrots
1/2 medium red Onion
Handful fresh coriander
Salt and pepper to taste
1 large clove of garlic, grated fine
Juice and zest of 1 lime
1-2 tbsp olive oil
  1. Core and shred the cabbage fine and chop coriander. Grate carrots and thinly julienne red onions. Toss together.
  2. In a small bowl whisk together olive oil, lime juice and zest, garlic, salt and pepper.
  3. Add the dressing to the veggies and toss to combine. Cover and refrigerate for 30 minutes before serving.

Fresh tomato and olive salsa
2 ripe tomatoes, chopped
1 small red onion, chopped
1/4 cup finely chopped coriander
1 small jalapeno pepper, chopped fine
1 garlic minced
5-6 green pitted olives, chopped
Salt and pepper
Juice and zest of 1 lime
  1. In a large bowl, toss together all ingredients. 
  2. Let sit for 30 minutes to blend flavors. Serve at room temperature or chilled.

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