Mezcal Lime Grilled Chicken Marinade Tacos

This Mezcal Lime Chicken Marinade Taco recipe are bold and zesty with big taste in every bite. Chicken taco marinade packed with flavor.

Prep Time

20 mins

Cook Time

20 mins

servings

Made With:

Fresh & Natural Boneless Skinless Chicken Breast Fillets

Ingredients

For Marinade and Chicken

• 1 - 1 ½ lbs Foster Farms Fresh & Natural Boneless Skinless Chicken Breasts, Cut in Half Lengthwise
• ½ Cup Mezcal
• ¾ Cup Freshly Squeezed Lime Juice (6 - 8 limes)
• ½ Cup Orange Juice
• 1 Tablespoon Chili Powder
• 1 Jalapeno Sliced into ¼” Thick Rings
• 1 Tablespoon Fish Sauce
• 1 Tablespoon Oregano
• 1 Teaspoon Cumin
• ½ Teaspoon Smoked Paprika
• 1 Tablespoon Kosher Salt
• Freshly Ground Black Pepper

For Taco Assembly

• 8 Corn Tortillas
• Crumbled Cotija Cheese
• Mashed Avocado
• Chopped Fresh Cilantro
• Lime Wedges
• Quick Pickled Peaches and Shallots (see recipe below)

Quick Pickled Peaches and Shallots

• ½ Cup Red Wine Vinegar
• 1 Tablespoon Sugar
• 1 Teaspoon Kosher Salt
• ½ Teaspoon of Freshly Ground Black Pepper
• 3 Shallots
• 1 Peach

Directions

Quick Pickled Peaches and Shallots

In a small saucepan over low heat, combine red wine vinegar with sugar, salt, and freshly ground black pepper until the sugar and salt dissolve.

Slice shallots and peach and place in a bowl.

Pour the vinegar mixture over the top. Let sit for 1 hour or refrigerate and enjoy for up to 2 weeks.

Tacos

Combine marinade ingredients in a large bowl and whisk thoroughly. Place chicken breasts and marinade into a sealable plastic bag and refrigerate for at least 2 hours or overnight.

When the chicken is ready to cook, heat a grill or an indoor grill pan over medium high heat. When the grill is hot, grill the chicken breasts on one side for 8 minutes, flip, and cook for another 8 minutes until the chicken breasts are fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F.

Set the chicken aside and lightly grill the corn tortillas.

Slice the chicken thinly and assemble the tacos by layering chicken, sliced avocado, and pickled shallots & peaches onto each tortilla and then top with crumbles of cotija cheese and chopped fresh cilantro.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.