Ingredients
1/2 c. tequila
Juice of 4 limes
2 cloves garlic, minced
2 jalapeños: 1 finely chopped and 1 sliced, divided
Freshly ground black pepper
Kosher salt
1 lb. boneless, skinless chicken breasts
1 tbsp. vegetable oil
Corn tortillas, warmed, for serving
1 avocado, sliced
1/4 head red cabbage, shredded
1/2 c. cotija cheese
Lime wedges, for serving
Preparation
Step 1In a large baking dish, whisk together tequila, lime juice, garlic, and chopped jalapeño and season with salt and pepper. Add chicken and marinate in the fridge at least 20 minutes and up to 1 hour.Step 2In a grill pan or skillet over medium-high heat, heat oil. Cook chicken until golden and no longer pink inside, about 8 minutes per side. Let rest 10 minutes before slicing.Step 3Serve in tortillas with avocado, cabbage, sliced jalapeño, and cotija, and squeeze with lime.
