Tequila-BBQ Chicken Tacos w/ Peach Salsa

tequila

🥗Healthier: lime juice

💰Cheaper: apple cider vinegar

Lime juice adds acidity without alcohol, while vinegar is more affordable.

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar and preservatives.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat adds fiber, while flour tortillas are often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in calories and adds creaminess.

Rehydrate Thai chilies in tequila for about three hours.

Clean and wash chicken breasts, then season with salt, black pepper, garlic, and basil.

Drizzle with Chilean olive oil and add rehydrated Thai chilies, mixing by hand.

Let the mixture sit for about 20 minutes before cooking.

In a hot pan, sear the chicken breasts for about 3-4 minutes per side until browned.

Add reserved liquid from the chilies and let it braise.

Add about 2 pints of tequila and 4 cups of barbecue sauce to the pan, along with the juice of 2 limes and 1 cup of rice wine vinegar, and let it boil.

Prepare the peach salsa by dicing 5 peaches and mixing with lime juice, rice wine vinegar, olive oil, Thai chilies, scallions, Vidalia onions, red onions, jalapeños, basil, salt, and pepper.

Remove chicken from the broth, shred it, and heat barbecue sauce in a pan.

Grill corn tortillas and fill them with shredded chicken, then top with arugula and peach salsa.

Sprinkle with cotija cheese and serve with lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens