Recipe by Lori Fields
This recipe was inspired by a meal I had at a local restaurant. The marinade is also great if you want to leave the chicken breasts whole and grill out in the summer. Of course, a good margarita or sangria are my beverages of choice with this dish.
- 12 ounces Corona beer
- 1⁄3 cup tequila (Jose Cuervo Gold is best)
- 1⁄3 cup Rose's lime juice or 1⁄3 cup lime juice
- 4 chicken breasts, cut into strips
- 1 tablespoon olive oil
- 2 green peppers, sliced into rings (or 1 red and 1 green)
- 1 onion, sliced, rings separated
- 8 soft flour tortillas
Toppings (as desired)
- shredded cheese
- sliced black olives
- chopped lettuce
- sour cream (I prefer fat free)
- sliced diced jalapenos or sliced diced jalapeno
- diced tomato
Directions See How It's Made
- In a medium bowl, combine liquid ingredients.
- Add chicken strips and refrigerate for at least 4 hours.
- (Overnight works best, if possible) Heat the olive oil in a cast iron skillet (it works best for blackening the chicken).
- When thoroughly heated, add the chicken and cook until just starting to turn golden.
- Add the pepper and onion rings and cook until chicken starts to blacken and onions start to caramelize.
- Heat the tortillas in a tortilla warmer.
- If you don't have a tortilla warmer, I've found that putting the tortillas in a glass pie dish with a damp cloth covering them in a microwave for+/- 2 minutes works for me.
- Place 1 or 2 strips of chicken with some of the grilled onions and peppers in a tortilla.
- Top as desired with remaining ingredients.
- It's kinda fun to let people create their own.