Tequila And Lime Chicken Tacos Recipes

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 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.

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.

LIME CHICKEN SOFT TACOS

Steps:

• Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
• Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.

LIME CHICKEN TACOS

Steps:

• Place chicken in a 3-qt. slow cooker. Combine lime juice and chili powder; pour over chicken. Cook, covered, on low until chicken is tender, 5-6 hours. , Remove chicken. When cool enough to handle, shred meat with 2 forks; return to slow cooker. Stir in corn and salsa. Cook, covered, on low until heated through, about 30 minutes. Place filling on tortillas; if desired, serve with sour cream, pickled onions, lettuce and cheese.

TEQUILA-LIME CHICKEN

Steps:

• Arrange chicken breasts in a baking dish; add tequila and juice of 1/2 a lime. Sprinkle 1/2 of the lime zest, 1/2 of the garlic powder, and 1/2 of the chili powder over the chicken. Cover dish with plastic wrap and marinate in the refrigerator for 30 minutes.
• Turn chicken breasts; sprinkle remaining lime juice, lime zest, garlic powder, and chili powder on top. Cover again and marinate in the refrigerator for another 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Uncover baking dish and discard tequila-lime marinade.
• Bake chicken in the preheated oven for 25 minutes. Sprinkle Mexican-style cheese over the chicken and continue to bake until the chicken is no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).