Tequila Lime Chicken Tacos: It needs no introduction


Chicken Marinade

Juice of 4 limes

Juice of 1 orange

4 tablespoons neutral oil

4 cloves garlic

1 /2 tablespoon each chipotle chili powder, oregano and smoked paprika

Big fat pinch kosher salt & pepper

2 tablespoons fish or soy sauce

3 tablespoons chopped cilantro

½ cup tequila

1 1/2 to 2 pounds boneless, skinless chicken thighs

Corn tortillas

Oil for frying


  1. Make the marinade: combine all ingredients, mix well and add chicken. Put into a sealable container and refrigerate at least a couple hours

  2. Make the taco shells: Heat oil over medium-high heat, and using tongs, put one corn tortilla into the oil one tortilla into the oil about 10 seconds

  3. Flip over and using tongs, fold the tortilla into the classic folded taco shell shape, and hold until it starts to hold its shape

  4. Once it does, turn over and repeat until the shell starts to brown - remove from oil and place on paper towels to drain, then repeat with remaining tortillas

  5. Heat grill to medium high and cook chicken until good grill marks develop on both sides and chicken is cooked through



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