Categories: Mexican
Ingredients
- 1 pound boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 cup of your favorite BBQ Sauce
- 2 tablespoons tequila (optional)
- 2 teaspoons lime zest
- 2 teaspoons orange zest
- 1 lime, juiced
- 1 clove garlic, minced or grated
- 1 jalapeño, seeded + finely chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt + pepper
- Sweet Jalapeno Margarita Salsa
- 1 (14.5 ounce) can fire roasted diced tomatoes, drained
- 3/4 cup mango, finely diced (pineapple, peaches, nectarines or really any other fruit would also work)
- 2 jalapeños, seeded + finely chopped (use 1 for less heat)
- 2 green onions, chopped
- 1/2 cup fresh cilantro, chopped
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 lime, juiced
- 2 tablespoons tequila (optional)
- good pinch of salt
- For serving
- 4-8 corn tortillas
- canola oil
- 1 batch Mexican Fries
- 1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
- 1/4 cup fresh cilantro
- greek yogurt or sour cream
- queso fresco or cotija cheese, crumbed
Directions
-
Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.Preheat your grill to medium high heat.In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with Mexican Fries, greek yogurt, salsa, cheese and cilantro…fiesta time!