Margarita Chicken and Tortillas
- Yield 4 servings
- 6 tablespoons olive oil, divided use
- 4 (6 ounce) boneless, skinless chicken breasts
- 1 cup lemon lime soda
- 3 tablespoons fresh lime juice, plus 1 teaspoon finely grated zest
- 2 tablespoons fresh lemon juice, plus 1 teaspoon finely grated zest
- 2 tablespoons fresh orange juice, plus 1 teaspoon finely grated zest
- 3 tablespoons tequila
- 2 1/2 teaspoons minced garlic
- 1 teaspoon ground chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 12 corn tortillas
- 2 small avocados, thinly sliced
- 1 cup crumbled queso fresco cheese
- 1/3 cup coarsely chopped cilantro
- Heat 2 tablespoons olive oil in a large pot over medium heat; add chicken breasts and cook for 3-4 minutes, or until starting to brown, flip, and cook an additional 3 minutes. Stir in lemon-lime soda, lime juice and zest, lemon juice and zest, orange juice and zest, tequila, garlic, chili powder, cumin, salt and pepper, until combined. Reduce heat to medium-low, cover, and cook for 8-10 minutes, or until chicken is cooked through.
- Remove chicken from pot and rest 10 minutes. When cool enough to handle, shred.
- Meanwhile, bring the soda mixture to a boil over high heat; boil 10-12 minutes, or until bubbly, fragrant, and reduced. Stir shredded chicken into soda mixture.
- Heat 2 tablespoons olive oil, in a medium sized nonstick skillet, over medium heat. Add a tortilla, cook for 30 seconds, flip, and cook and additional 30 seconds; transfer to a paper-towel lined plate. Repeat process with remaining tortillas, adding the remaining 2 tablespoons olive oil when necessary.
- Divide chicken into tortillas, followed by avocado, queso fresco, and cilantro. Serve with salsa verde.