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Grilled Chicken Tacos with Strawberry Salsa

This recipe crafts vibrant Grilled Chicken Tacos featuring a unique strawberry salsa. Chicken breasts are marinated in a zesty tequila-chili blend, then grilled until tender. A fresh salsa with diced strawberries, red onion, bell pepper, and jalapeno provides a sweet and spicy counterpoint. The shredded chicken and salsa are served in warm corn tortillas, optionally garnished with cheese and fresh cilantro.
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Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 3125.4 kcal

Equipment

  • 1 Grill Pan Or outdoor grill
  • 1 Large Mixing Bowl For salsa preparation
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Resealable Plastic Bag Or shallow dish for marinating

Ingredients
  

Main

  • 4 boneless skinless chicken breasts
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup tequila
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 2 limes
  • Kosher salt and freshly ground black pepper
  • 1 quart strawberries diced
  • 1 medium red onion very finely diced
  • 1 red bell pepper seeded and very finely diced
  • 1 jalapeno seeded and minced (include some seeds for spice)
  • 1/2 bunch fresh cilantro chopped
  • 12 corn tortillas
  • Crumbled queso fresco or cotija cheese for serving, optional

Instructions
 

  • Put the chicken breasts in a resealable plastic bag and add the oil, tequila, chili powder, cumin, the grated zest of both limes and some salt and pepper. Seal the bag and squish it all together. Refrigerate for 30 minutes or up to 2 hours.
  • While the chicken is marinating, make the salsa. Put the strawberries in a bowl along with the onions, bell peppers, jalapenos and most of the cilantro, reserving some for garnish. Add some salt and the juice of 1 of the limes. Mix it all together, cover and refrigerate.
  • Heat a grill pan over medium-high heat. Remove the chicken from the bag, shaking off any excess marinade. Grill until the chicken is well browned and cooked through, 5 to 6 minutes per side. Remove and let rest on a plate. When just cool enough to handle, shred the chicken with a fork.
  • To serve: remove the salsa from the fridge, taste and adjust the seasoning with more salt or lime juice. Heat the tortillas over a flame or in a microwave and keep warm. Fill a tortilla with some of the shredded chicken and top with some salsa. Serve topped with extra cilantro and the cheese, if using. Cut some wedges from the remaining lime to serve on the side.

Notes

For the chicken, patting the breasts dry before grilling is crucial for achieving a good sear and browning. Avoid over-marinating due to the acidity of the lime and tequila, which can toughen the chicken if left too long. For the strawberry salsa, ensure strawberries are perfectly ripe for optimal sweetness and flavor. Taste and adjust seasoning (salt and lime juice) just before serving to balance the sweet, acidic, and spicy notes. Warming the tortillas properly ensures they are pliable and don't break when folded.