Serves 4
Ingredients:
- ½ pound boneless, skinless, chicken thighs
- ½ pound boneless, skinless, chicken breast
- ½ cup tequila
- ¼ cup fresh lime juice
- 1 jalapeno chopped
- 1 teaspoon salt
- 1 garlic clove minced
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 8 corn tortillas or 16 small corn tortillas
- ¼ head red cabbage, shredded
- ¼ red onion, chopped
- 1 avocado, chopped
- 1/2 cup queso fresco cheese
Instructions:
Cut the chicken into ¼ inch strips. In a bowl add the tequila, lime juice, jalapeno, salt and garlic. Mix well and add the chicken. Cover and place in the refrigerator for 30-60 minutes. Remove chicken and discard the liquid. In a pan over medium-high heat add the olive oil. When the oil is hot, add the chicken cooking until each side is brown and the chicken is cooked through, about 1-2 minutes per side, place on a plate. In a bowl add the chili powder, oregano, and smoked paprika. Mix well and sprinkle on the cooked chicken. Serve with red cabbage, onion, avocado, cheese and any other topping you like.
Tomorrow: National Pasta Day