Mesquite Chicken Tacos

Mesquite Chicken Tacos


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


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.