Margarita Grilled Chicken
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Another fun grilled dinner this evening. We modded one of our favorite Cooking Light fish taco recipes and turned it into Margarita Grilled Chicken.
Take 4 boneless, skinless chicken breasts and butterfly (cut in half, thickness-wise). Marinate for 1-2 hours in
- 1/4 C Mrs. Renfro’s Jalapeno salsa verde
- 2 Tbsp sugar
- 1/2 tsp salt
- 2 Tbsp tequila
- 1/2 tsp ground cumin
- 1/3 Cup lime juice
- 2 Tbsp cooking oil
Grill, then slice into strips and turn into tasty tacos with
- shredded romaine lettuce
- grated cheddar cheese
- roasted pepper strips
We didn’t have any sour cream or crema Mexicana, so we mixed equal parts Hidden Valley light ranch dressing and Mrs. Refro’s salsa to make a salsa verde ranch dressing to drizzle on the tacos. We used Central Market southwestern tortillas for the wraps for another layer of spice
Tomorrow we plan to turn the leftover chicken and salsa ranch dressing into a southwestern chicken salad similar to what’s served at the Wildhorse Grill (think addition of black beans, diced tomatoes, and diced avocado with crispy southwestern tortilla strips on top).
