Tacos de pollo al tequila y lima a la parrilla

Ingredientes

• 1 1/4 pounds thin-cut boneless skinless chicken breast halves
• 4 cloves garlic
• 1 small jalapeño (seeded and coarsely chopped)
• 2 tablespoons agave
• 4 limes (juice (about 1/4 cup))
• 1 teaspoon lime zest
• 1/2 cup tequila
• 2 tablespoons light olive oil
• 1/4 teaspoon freshly ground black pepper
• kosher salt
• 12 soft corn tortillas (grilled or toasted until crispy)
• 2 cups red cabbage (shredded)
• 1 handful cilantro (chopped)
• 1 red onion (sliced)
• 1 avocado (sliced)
• 1/4 cup cotija cheese (crumbled)
• lime wedges (for serving)

Preparación

1. 1

   Place the chicken breasts into a resealable bag.

2. 2

   In the bowl of your food processor, place the garlic, jalapeño, agave, lime juice, zest, tequila, olive oil and black pepper. Puree until smooth and the pour over the chicken. Seal the bag and refrigerate for 2 hours.

3. 3

   Preheat your grill to 450℉ (or 230℃).

4. 4

   Once hot, remove the chicken from the marinade, place onto the hot grill grates and season with kosher salt. Grill for 4 to 6 minutes before tuning and continuing to grill for 4 to 5 minutes more, or until the chicken is fully cooked and no longer pink.

5. 5

   Transfer the grilled chicken to a cutting board. Allow the chicken to rest for 5 minutes under tented foil so the juices can redistribute. Slice or chop the chicken into bite-sized pieces before filling toasted corn taco shells and topping with cabbage, cilantro, onion, avocado, sliced jalapeños and Cotija. Squeeze fresh lime juice over top and ENJOY!