If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
1 /2 tablespoon each chipotle chili powder, oregano and smoked paprika
Big fat pinch kosher salt & pepper
2 tablespoons fish or soy sauce
3 tablespoons chopped cilantro
1/2 cup tequila
1 1/2 to 2 pounds boneless, skinless chicken thighs
Guacamole
2 avocados, peeled and pitted
1 Holland pepper, finely chopped
3 cloves garlic
Juice of 1/2 lime
1 tablespoon chopped cilantro
Kosher salt and fresh black pepper to taste
Garlic Lime Sauce
1/3 cup sour cream
Juice of 1/2 lime
1 tablespoons chopped cilantro
2 cloves garlic
2 tablespoons milk
1 tablespoon neutral oil
Salt & pepper
Corn tortillas
Oil for frying
Shredded green cabbage for serving
Directions
Make the marinade: combine all ingredients, mix well and add chicken. Put into a sealable container and refrigerate at least a couple hours
Make the guacamole: put avocado flesh in a bowl, start to mash then add remaining ingredients and stir well to combine - refrigerate
Put sauce ingredients in a bowl and mix well - refrigerate
Make the taco shells: Heat oil over medium-high heat, and using tongs, put one corn tortilla into the oil one tortilla into the oil about 10 seconds
Flip over and using tongs, fold the tortilla into the classic folded taco shell shape, and hold until it starts to hold its shape
Once it does, turn over and repeat until the shell starts to brown - remove from oil and place on paper towels to drain, then repeat with remaining tortillas
Heat grill to medium high and cook chicken until good grill marks develop on both sides and chicken is cooked through
Build taco: put some guac in the bottom of the shell, cabbage, chicken and finally the sauce
