Crispy Margarita Chicken Tacos

By Texaschef11

Ingredients

• Marinade:
• 2 chicken breasts, sliced
• 2 tablespoons olive oil
• 1/4 cup tequila
• 2 tablespoons lime juice
• zest of 1 lime
• 1/2 teaspoon cumin
• 1 cup crushed tortilla chips
• 1 egg
• 1/4 cup milk
• Sauce:
• 1/4 cup sour cream
• 1 small avocado, pitted and peeled
• 1 tablespoon cilantro, minced
• juice of one lime
• salt
• 6 to 8 tortillas
• Toppings: shredded cheese, cilantro, lime wedges

Preparation

Step 1

At least 2 hours, but no more than 24 hours before making the tacos, combine the marinade ingredients in a plastic food storage bag. Put the chicken in the bag, seal and let marinate in the fridge until ready to cook.

Preheat the oven to 400 degrees. In a bowl, whisk the egg with the milk. In a food processor, pulse the tortilla chips until they resemble a fine powder. Put the crushed tortilla chips in a separate shallow dish. Dip the chicken in the egg mixture. Dredge the chicken into the crushed tortilla chips and toss gently to coat. Place the chicken in a greased wire rack on top of a cookie sheet and bake for 15 to 18 minutes, until chicken is cooked through.

While the chicken is baking, make the sauce. In a small food processor or blender, add sour cream, avocado, cilantro, and lime juice. Process until smooth, salt to taste.

Heat tortillas, then serve with crisp chicken, sauce, and toppings.