Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa

The other day I told you about some crazy delicious margaritas I concocted.  I debated posting another recipe today with “margarita” in the title since I don’t want you to think I sit home with the bottle all day.  But since today’s recipe uses the margarita ingredients as a marinade instead of a cocktail, I figured I’d go with it.

And you should go with this recipe.  It’s fun and it’s delicious.  It’s chicken fingers, soaked in a margarita marinade, coated in crunchy, seasoned panko, and baked until crisp.  It’s fresh strawberries, juicy tomatoes, and creamy avocadoes mixed together to make what just might be your new favorite salsa.  It’s a combination of crunchy chicken and savory-sweet salsa rolled up in tortillas.  It’s awesome.  And it would be extremely awesome with some real margaritas, too.

One Year Ago: Oatmeal Cookie Oatmeal

Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa

Adapted from How Sweet It Is

Ingredients:

For the Tacos:

1/3 cup olive oil

1/3 cup tequila

1/4 cup fresh lime juice

Zest of 2 limes

1 tsp. ground coriander

Salt and freshly ground pepper, to taste

4 boneless, skinless chicken breasts, thinly sliced

3 cups panko bread crumbs

1/4 cup flour (I used whole wheat)

Zest of 3 limes

1 tsp. ground coriander

Corn tortillas, warmed

Fresh cilantro, chopped

For the Salsa:

1 avocado, diced

1 medium tomato, diced

6 to 8 large strawberries, chopped

1/4 red onion, finely chopped

Juice of half a lime

Salt and freshly ground black pepper, to taste

Directions:

In a large bowl or baking dish, whisk together the olive oil, tequila, lime juice, zest of 2 limes, 1 tsp. coriander, salt, and pepper.

Add the chicken to the marinade, cover, and refrigerate for at least 2 hours and up to 24 hours.

To make the tacos:

Preheat oven to 450.  Place a wire cooling rack on top of a baking sheet.  Spray the rack with cooking spray.

In a large dish, combine the panko, flour, zest of 3 limes, and 1 tsp. ground coriander.

Dredge the chicken pieces in the panko mixture and place them on the baking sheet.  Spray the chicken with cooking spray.

Bake the chicken for 10 minutes, flip over the pieces, and bake for 10 more minutes.

While the chicken is cooking, make the salsa.  Combine all of the ingredients and stir gently to combine.

To serve the tacos, place a couple of chicken pieces in a tortilla and top with salsa.  Garnish with chopped cilantro, if desired.

Serves 4.