Putting the Sizzle in Summer: Zesty Margarita Chicken Tacos with Creamy Chipotle-Lime Drizzle

I don't know about you, but pretty much the last thing that I want to do when it’s so hot outside is fire up my oven to cook dinner. For me, that means lots of grilling on the stove using my beloved Le Creuset cast-iron grill pan. I was in the mood for tacos this week, so I pulled out one of my favorite cookbook discoveries of last year: 300 Best Taco Recipes. I had flagged a recipe for margarita-flavored chicken soft tacos to try, so that was my springboard for today’s recipe: Zesty Margarita Chicken Tacos with Creamy Chipotle-Lime Drizzle.

I tweaked the recipe, adding a few extra goodies to the flavorful marinade. I also included a spicy-tangy cream drizzle, caramelized Maui onions, crumbled queso fresca, and tangy tomato. These tacos are flavored with non-alcoholic margarita mix in the marinade, which you can find in the mixer aisle of most grocery stores. Make sure to allow at least two hours for the chicken to marinate in the fridge. It can marinate up to overnight, so you could do that prep the evening before or even the morning of the day you plan to serve these yummy tacos. 

Zesty Margarita Chicken Tacos

with Spicy Chipotle-Lime Drizzle

adapted from 300 Best Taco Recipes

Step 1: Make the marinade by combining the following ingredients in a large bowl: the juice of one navel orange, the juice of one lime, 1/4 cup olive oil, 1/2 cup bottled margarita mix (I used Jose Cuervo brand), 1 tbs. honey, 1 tbs. finely chopped shallot, 1 tsp. salt, 1 tsp. lemon pepper, 1 tsp. dried cilantro, and a generous pinch of red pepper flakes. Whisk to combine and add 1.5 lb. boneless chicken breast. Marinate in the fridge at least 2 hours before grilling.

Step 2:  Make the creamy drizzle sauce by combining the following ingredients in a bowl: 1 container nonfat Greek yogurt, 1/2 cup mayo, the juice of one lime, 1-2 tbs. chipotle puree from a can of chipotle peppers, and 1 tsp. dried cilantro. Whisk to combine, and refrigerate until you're ready to assemble the tacos.

Step 3:  After the chicken has marinated, add 2 tbs. olive oil to a cast-iron grill pan over med-high heat...or fire up your outdoor grill. When the pan is hot, add the chicken breast and cook thoroughly. Let rest for 5 minutes, then slice into strips. While the chicken grills, slice a sweet Maui onion into rounds and caramelize in a skillet with 1 tbs. olive oil.

Step 4:  To assemble the tacos, layer the following ingredients onto warmed flour tortillas: sliced avocado, slices of the grilled chicken, some of the caramelized onions, chopped tomato, queso fresca, and some of the creamy drizzle sauce. Roll up...and eat!

This recipe is a keeper! The chicken cooks up very moist, and the marinade gives it a fantastic citrusy flavor. The other components in the taco work very nicely together and provide a nice color contrast too. That chipotle-lime drizzle is really good, and it adds just enough spicy heat to compliment, without overwhelming, the other ingredients! This amount of meat is enough to make 7-8 tacos, so adjust accordingly...depending on how many hungry people you need to feed.