Tequila Citrus Chicken Taco

 As seen on Youtube:  Wyse Guide

Ingredients

• ½ cup gold tequila
• ½ cup orange juice
• ½ cup lime juice
• 3 cloves garlic minced
• 1 ½ tsp salt
• 1 ½ tsp chili powder
• 1 tsp cumin
• 1 lb chicken breasts (about 2 large breasts)

For the corn salsa

• 2 cups corn frozen and thawed or freshly cooked
• 1 15 oz fire-roasted tomatoes drained
• ½ cup diced red onion
• 1 avocado diced
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• ½ tsp salt
• ½ cup chopped cilantro
• 1 tsp cumin
• ½ tsp chipotle powder

To serve

• 8 tortilla shells
• lettuce as desired
• cotija cheese as desired
• radish sliced, as desired

Instructions 

For the chicken

• In a medium bowl, combine the tequila, orange juice, lime juice, minced garlic cloves, chili powder, salt, and cumin. Whisk to combine and submerge the chicken with the marinade. Cover the marinating chicken and chill for 2 hours, or for up to 8 hours.
• Once the chicken is marinated, prepare the grill by heating it on high for 15 minutes. Then reduce the heat to medium-high. Grill the chicken until browned on both sides with an internal reading of 160°F, about 6 minutes per side. Remove the chicken from the grill and set it aside to rest for 15 minutes. While resting, the chicken will continue to cook.

For the corn salsa

• In a large bowl, combine the corn, drained fire-roasted tomatoes, red onion, avocado, lime juice, apple cider vinegar, salt, cilantro, cumin, and chipotle powder. Stir to combine and serve with tacos.

To serve

• Slice the chicken breasts. Assemble tacos with tortilla shells, corn salsa, cotija cheese, radish, lettuce, and any other toppings.

Notes

• For the most added flavor, use a yellow or gold tequila, rather than a white variety. The yellow or gold varieties will have more flavor, which is what is desirable when creating a marinade.
• Make sure the citrus that’s added to the marinade is at room temperature. This will ensure that the most amount of juice can be squeezed from the fruit. If your oranges and limes are cold when making this recipe, pop them into the microwave to warm them up for a few seconds. This will bring their internal temperature closer to room temperature.
• If marinating the chicken in a shallow vessel where the marinade does not fully submerge the breasts, make sure to turn them every so often. You do not want parts of the chicken to be left without a marinade on them.
• After the chicken has been grilled, make sure to let it rest before cutting it into slices. This resting time will allow the breasts to reabsorb their juices. If cut right away, a lot of the juiciness from the chicken would be lost.

Nutritio