| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 to 8 servings |
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup extra-virgin olive oil
- 1/4 cup tequila
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 limes
- Kosher salt and freshly ground black pepper
- 1 quart strawberries, diced
- 1 medium red onion, very finely diced
- 1 red bell pepper, seeded and very finely diced
- 1 jalapeno, seeded and minced (include some seeds for spice)
- 1/2 bunch fresh cilantro, chopped
- 12 corn tortillas
- Crumbled queso fresco or cotija cheese, for serving, optional
Instructions
- Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
- While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
- Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
- To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 522 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 9 g |
| Protein | 47 g |
| Cholesterol | 139 mg |
| Sodium | 1037 mg |
Reviews
Absolutely incredible tacos! Definitely grill the corn tortillas to keep them from falling apart. We froze half of the chicken and salsa to eat at a later date.
These tacos are phenomenal! My 2 boys devoured them. The spice in the salsa is just right and the chicken is juicy and flavourful. I didn’t think the strawberries would work well but they totally do. An amazing flavour combination to be sure!
This was amazing! My sisters and I made this. The heat varies with the amount of jalepeno. I added 1/2 teaspoon of sugar to strawberry salsa. I added one chipotle chopped to chicken marinade. Used lettuce leaves or gluten free tortillas for serving. This recipe hit it out of the park!
Delicious! I added a fresh peach diced to my strawberries, made a small batch of salsa and just made one chicken breast for the two of us. We added avocado to our tacos, excellent! This salsa will be delicious on fish, too.
This recipe is amazing,we loved it, there were no left overs
It was great! The family loved it.
Love the salsa!
This recipe is GREAT!!!
This was amazing!
This was a very good recipe definitely one of my favorite go to dishs