I’ve never been one to turn down a margarita.
The coarsely salted rim… the icy tartness… the bright lime paired with tangy tequila. I’m strictly an “on the rocks” kind of girl, but if my only option was a frosty, frozen drink, I wouldn’t hesitate to put it in my face. Extra salt please.
My fascination with margaritas began at a young age, but before you feel the need to enlist a help team for my transport to AA, you should know that the relationship was strictly platonic until my later years. It happened long after the days of writing notes to my 7th grade BFF, notes neatly folded into that pocket square signed “LYLAS,” and summer afternoons playing 16 games of MASH in a row just so I could get the correct combination of husband, mansion and quantity of kids for my future. I mean, there was no way I was living in a shack in Alaska with my 4th spousal choice. Please.
If I could go back in time and tell my 12-year old self about how slim the chances are that I’ll marry my current crush of 4 years and live in a mansion in the Bahamas, I’d be a heck of a lot richer. Retail therapy is expensive.
It was around that time that I found margaritas to be glamorous – sandy beaches, bikinis, summer love and beverages with umbrellas are things that any young girl dreams of. Especially a plump one with skin the color of pink milk. I waited for what seemed like forever just to order my own margarita, and I’ve never really looked back.
So, I’m giving you a heads up. These tacos are addicting. New favorite dinner right here. I know, I know – I say that every time. Just let me be, okay? I might like them more than the crispy shrimp tacos. I might eat my weight in margarita chicken tacos for the rest of my life. I might have a margarita every day this week. I might write a blog post drunk. I might force you to drink a margarita with me while eating these tacos. It’s simply necessary. Are you in?
Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa
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
1/3 cup olive oil
1/3 cup tequila
1/4 cup lime juice
zest of 2 limes
1 teaspoon ground coriander
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. 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.
Are margaritas good for breakfast? I’ll let you know.