Ingredients
Scale
- 1–1/2 ounces tequila
- 1 ounce fresh lime juice
- 1 tablespoon olive oil
- 2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 cloves garlic crushed (or substitute 1/2 tsp. garlic powder)
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper optional
- 1 pound boneless, skinless chicken tenders
- 6 small tortillas
- your choice of toppings including sour cream, guacamole, avocado slices, salsa, or shredded cheese
Instructions
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Combine tequila, lime juice, olive oil, chili powder, cumin, garlic powder, and salt into a large, resealable container. Add chicken, and stir well to combine. Refrigerate for at least 30 minutes or up to 24 hours.
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Heat a medium skillet over medium-high heat. Pour chicken with marinade into hot pan, and bring to a low simmer. Reduce heat to medium-low, and cover. Cook, stirring occasionally, for 15 minutes or until chicken is cooked through.
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Shred chicken with two forks, and simmer for a couple minutes longer to allow flavor to penetrate meat. Use a slotted spoon to serve.
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Assemble tacos with warm tortillas and desired toppings.
- Prep Time: 10
- Passive Time: 30
- Cook Time: 15
- Category: Main
- Cuisine: Mexican