Margarita Chicken Tacos with Salsa
Elevate your taco night with these bold and zesty Margarita Chicken Tacos with Salsa! Juicy chicken breasts are marinated in a tantalizing blend of lime juice, orange juice, tequila, garlic, and warm spices, then grilled to smoky perfection. Each taco is layered with fresh, homemade salsa bursting with the flavors of ripe tomatoes, crisp red onion, fiery jalapeño, and fragrant cilantro, all brightened by a squeeze of lime. Served on tender corn tortillas and finished with creamy avocado slices and a velvety dollop of sour cream, these tacos strike the perfect balance of tangy, savory, and refreshing. Perfect for weeknight dinners or festive gatherings, this recipe brings vibrant Mexican-inspired flavors to your table in just 40 minutes!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.25 cups lime juice
- 0.25 cups orange juice
- 2 tablespoons tequila
- 2 tablespoons olive oil
- 2 pieces garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 pieces corn tortillas
- 1 cups diced tomatoes
- 0.5 cups red onion, diced
- 0.25 cups fresh cilantro, chopped
- 1 piece jalapeño, minced
- 2 tablespoons fresh lime juice (for salsa)
- 1 piece avocado, sliced
- 0.5 cups sour cream
Instructions
Place the chicken breasts in a resealable plastic bag or shallow dish.
In a medium bowl, whisk together lime juice, orange juice, tequila, olive oil, minced garlic, cumin, chili powder, salt, and black pepper. Pour this marinade over the chicken, ensuring the chicken is evenly coated. Seal the bag or cover the dish, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for deeper flavor).
While the chicken marinates, prepare the salsa. In a small bowl, combine diced tomatoes, red onion, cilantro, minced jalapeño, and lime juice. Mix well, season with a pinch of salt to taste, and set aside.
Heat a grill pan or outdoor grill over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-8 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let rest for 5 minutes before slicing into thin strips.
Warm the corn tortillas in a dry skillet or over the grill for about 30 seconds on each side until pliable.
Assemble the tacos by placing a few strips of grilled chicken onto each tortilla. Top with the fresh salsa, sliced avocado, and a dollop of sour cream.
Serve immediately and enjoy your Margarita Chicken Tacos with Salsa!
Nutrition Facts
Calories |
3403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 630 mg | 210% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 318.9 g | 116% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 30.2 g | ||
| Protein | 261.1 g | 522% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 2638 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
