top of page

Fresh Margarita Chicken Taco's

My husband loves mexican. He loves taco’s and everything about them. I was trying to find a new creative recipe for Taco’s and found this one on How Sweet It Is’ blog. This recipe comes complete with a fresh strawberry avocado salsa on the side.

Fresh Margarita Chicken Taco's (Inspired from here)

  • 4 chicken breasts

  • 8 4-inch tortillas (corn, whole wheat, flour)

  • 3 cups panko bread crumbs

  • 1/4 cup whole wheat flour

  • zest of 3 limes

  • 1 teaspoon ground coriander

For Marinade:

  • 1/3 cup olive oil

  • 1/3 cup tequila

  • 1/4 cup lime juice

  • zest of 2 limes

  • 1 teaspoon ground coriander

For Salsa:

  • 1 avocado, chopped

  • 1 medium tomato, chopped

  • 1/4 red onion, chopped

  • 4 large strawberries, chopped

  • juice of half a lime

  • 1/8 teaspoon salt

  • 1/8 teaspoon pepper

Toppings: shredded lettuce, freshly grated monterey jack cheese, cilantro, lime wedges

2-24 hours before making the tacos, combine the marinade ingredients in a baking dish. Tenderize chicken, season it with salt and pepper, then slice it into strips lengthwise (or buy chicken breasts already cut into strips). Add the chicken to the dish and let marinate in the fridge until ready to make.

Preheat oven to 450 degrees F. Combine panko, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove chicken from marinade and coat strips in panko mixture, pressing so crumbs adhere. Let them on the baking sheet then give them a quick spray of non-stick spray or olive oil. Bake for 10 minutes, flip, then bake 10 more.

While chicken is cooking, combine avocado, tomato, strawberries and onion. Mix with salt, pepper and lime juice.

Heat tortillas if desired, then serve with crisp chicken, salsa, and toppings. Spritz with lime wedges.

Yummy yummy in my tummy! Enjoy

You Might Also Like:
bottom of page