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Wednesday, August 3, 2011

Crispy Margarita Tacos

Crispy Margarita Chicken TacosThe inspiration for this recipe was one of the very first things I "pinned" on Pinterest. The recipe was from A Taste of Home Cooking and included a strawberry-avocado salsa that I knew would be a fail in our house. The more I thought about it, as much as I love Panko, they didn't seem right for tacos. But tortilla chips did seem perfect. I have made tortilla crusted chicken before, it is one of my favorite quick meals.  I loved the idea of the original recipe to marinade the chicken in lime juice and tequila, much like the main dish I made for my Foodbuzz 24x24 party.  The marinade added so much flavor to the chicken, when I make the plain chicken again, I will marinade it for sure.
Crispy Margarita Chicken Tacos

2 chicken breasts, sliced

Marinade:
2 tablespoons olive oil
¼ cup tequila
2 tablespoons lime juice
zest of 1 lime
½ teaspoon cumin

1 cup crushed tortilla chips
1 egg
¼ cup milk

Sauce:
¼ cup sour cream
1 small avocado, pitted and peeled
1 tablespoon cilantro, minced
juice of one lime
salt

6 to 8 tortillas
Toppings: shredded cheese, cilantro, lime wedges

At least 2 hours, but no more than 24 hours before making the tacos, combine the marinade ingredients in a plastic food storage bag. Put the chicken in the bag, seal and let marinate in the fridge until ready to cook.

Preheat the oven to 400 degrees. In a bowl, whisk the egg with the milk. In a food processor, pulse the tortilla chips until they resemble a fine powder. Put the crushed tortilla chips in a separate shallow dish. Dip the chicken in the egg mixture. Dredge the chicken into the crushed tortilla chips and toss gently to coat. Place the chicken in a greased wire rack on top of a cookie sheet and bake for 15 to 18 minutes, until chicken is cooked through.

While the chicken is baking, make the sauce. In a small food processor or blender, add sour cream, avocado, cilantro, and lime juice. Process until smooth, salt to taste.

Heat tortillas, then serve with crisp chicken, sauce, and toppings.
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4 comments:

Kristy Lynn said...

do you get much of the tequila flavor in the chicken? would it be worthwhile for me to venture out and buy a good tequila? Or could I just use the horrible, 3am, run out of alcohol, need something right now kinda stuff i have hidden above the fridge?

katie said...

I think the horrible tequila would work just fine. Love that it is hidden above the fridge!

Inspired by eRecipeCards said...

never waste top shelf tequila when cooking. Great to sip while you are cooking. The alcohol cooks off leaving an earthy yet sweet taste (lots of sugar on tequila).

But aside from the booze lesson, the recipe sounds terrific. Grab a pitcher and some salt for the rim and you are set!@

Michelle said...

I had saved this recipe too, but wasn't sure about the strawberry avocado salsa....I'll have to try it your way!

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