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Mesquite Chicken Tacos
INGREDIENTS
For Chicken:
2 lbs. - boneless, skinless chicken breasts
juice of 3 limes
1 T - olive oil
2 T - mesquite seasoning
2 T - honey
2 T - tequila
1 tsp. - cumin
1/2 tsp. - coriander
1/4 tsp. - smoked paprika
1 tsp. - kosher salt
1/2 tsp. - black pepper
For Salsa:
3 - ears corn, husked
2 tsp. - canola oil
3/4 cup - black beans
1/4 cup - red pepper, diced
3 T - red onion, minced
1 - jalapeno, seeded and minced
2 T - cilantro, chopped
juice of 1 lime
1/2 tsp. - honey
salt and pepper
For Crema:
1/2 cup - sour cream
2 tsp. - hot sauce
1/2 tsp. - honey
For Tacos:
8 - corn tortillas
1 cup - shredded Monterey Jack cheese
1 - avocado, sliced
lime wedges
2 cups - lettuce, shredded
DIRECTIONS
In a small bowl, whisk together lime juice, olive oil, mesquite seasoning, honey, tequila, cumin, coriander, smoked paprika, salt, and pepper. Add the chicken to a large zip-closed bag and pour in the marinade. Give the bag a shake to coat the chicken. Refrigerate for at least 4 hours or overnight.
Preheat a gas or charcoal grill. Drizzle the corn with canola oil and season with salt and pepper. Place the chicken and corn on the grill. Grill the chicken for 5-7 minutes on each side, or until the juices run clear and the chicken is cooked through. Grill the corn, turning every 1-2 minutes until all sides are lightly charred. Allow the chicken to rest for 10 minutes before chopping into bite-size pieces.
While the grill is still hot, add the corn tortillas. Cook on each side for 30 seconds to 1 minute, or until lightly charred on each side. Remove from the grill and place on top a sheet of aluminum foil. Close the aluminum foil around the tortillas to keep warm.
To make the corn salsa, remove the corn kernels from the cob and add them to a large bowl. Add the remaining salsa ingredients and mix to combine. Season with salt and pepper to taste.
To make the crema, add sour cream, hot sauce, and honey to a small bowl; whisk to combine.
Assemble the tacos by adding a layer of chopped chicken to the bottom of the tortilla. Top with lettuce, corn salsa, shredded cheese, and a few avocado slices. Drizzle the crema over the top.
Serve with hot sauce and lime wedges.