Tequila Lime Chicken Tacos

Ingredients

• 1½ lb boneless skinless chicken thighs
• 1 tablespoon Minnezona House Seasoning
• ¼ cup silver tequila
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 8 small flour or corn tortillas
• 1 cup shredded cabbage
• ½ cup pico de gallo
• 1 avocado, sliced
• ¼ cup crumbled cotija
• ¼ cup chopped cilantro

Directions

1. Whisk tequila, lime juice, olive oil, garlic and House Seasoning together. Toss with chicken and marinate 30 minutes to 2 hours in the refrigerator.
2. Heat a grill or cast-iron skillet over medium-high heat. Remove chicken from marinade and discard the used marinade.
3. Cook chicken 5–7 minutes per side until browned and the thickest pieces reach at least 165°F. Rest 5 minutes.
4. Slice chicken across the grain while warming or lightly charring the tortillas.
5. Fill tortillas with chicken, cabbage, pico de gallo, avocado, cotija and cilantro. Finish with fresh lime if desired.

Recipe Notes

• Do not reuse marinade that contacted raw chicken.
• For alcohol-free tacos, replace tequila with orange juice.
• Chicken breast works too; pound to even thickness and avoid overcooking.