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Tequila Lime Chicken Tacos
...in your mind.
Tequila Lime Chicken Tacos

Tequila Lime Chicken Tacos


    Chicken Marinade
  • Juice of 4 limes
  • Juice of 1 orange
  • 4 tablespoons neutral oil
  • 4 cloves garlic
  • 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
  • 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


  1. Make the marinade: combine all ingredients, mix well and add chicken. Put into a sealable container and refrigerate at least a couple hours
  2. Make the guacamole: put avocado flesh in a bowl, start to mash then add remaining ingredients and stir well to combine - refrigerate
  3. Put sauce ingredients in a bowl and mix well - refrigerate
  4. 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
  5. Flip over and using tongs, fold the tortilla into the classic folded taco shell shape, and hold until it starts to hold its shape
  6. 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
  7. Heat grill to medium high and cook chicken until good grill marks develop on both sides and chicken is cooked through
  8. Build taco: put some guac in the bottom of the shell, cabbage, chicken and finally the sauce
  9. Eat and repeat