Tequila lime marinade for tequila lime chicken tacos

Ingredients

• 2-4 skinless, boneless chicken breasts
• 1/4 cup fresh lime juice
• 1/4 cup decent quality tequila (like Cuervo Gold)
• 1 tablespoon olive oil
• 1/4 cup rough chopped cilantro
• 1/4 smell-medium onion, roughly chopped
• 4-6 cloves garlic, smashed and rough chopped (do not bother peeling)
• chopped cilantro
• chopped red onion
• diced avocado
• chopped romaine lettuce
• sour cream
• crumbled queso fresco (feta might sub ok)
• Tapatio hot sauce
• lime wedges

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Preparation

• Put all of the marinade ingredients into a ziplock freezer bag with 2-4 skinless, boneless chicken breasts. Marinade for up to 6 hours, although you will get good results after 30 minutes.
• Preheat the oven to 350 degrees F. Marinate chicken as directed above. Pat the breasts dry and salt and pepper them while you heat a large, heavy, oven-safe skillet on medium high heat. Heat 1-2 tablespoons olive oil.
• When it is hot, add the chicken breasts to the oil. Leave for about 5 minutes do not flip until they come up easily and are browned on the bottom side. Flip the breasts and put the skillet into the oven.
• Bake until they are cooked through but still juicy this will very much depend on the thickness of the breast; mine were ready after about 6 minutes.
• Let the chicken sit for about 10 minutes while you prep the tortillas and garnishes.
• For the corn tortillas, a good way to make storebought, less than fresh corn tortillas more palatable, even tasty (as long as you have not had fresh made recently), is to take a dish towel and dribble 2-3 tablespoons of water onto it.
• Wrap the tortillas into the towel and heat in the microwave, at 40-50% power, for 2-3 minutes. Chop the chicken and top with garnishes onto 2 corn tortillas (1 will fall apart and not support the weight of the filling).