Tequila-Lime Chicken Tacos with Radish-Avocado Salad
The longer you can marinate the chicken for these fresh-tasting tacos, the better their flavor will be. Watermelon radishes make the dish especially pretty, but if you can’t find them, substitute French or regular radishes, which taste very similar.
- 1/2 cup (4 fl. oz./125 ml) good-quality tequila
- 1/2 cup (4 fl. oz./125 ml) fresh orange juice (from 1 to 2 oranges)
- 1/3 cup (3 fl. oz./80 ml) plus 1 Tbs. fresh lime juice
- 2 Tbs. plus 2 tsp. olive oil
- 1 1/2 tsp. chili powder
- Kosher salt and freshly ground pepper
- 2 lb. (1 kg) boneless, skinless chicken breasts
- 4 watermelon, French or plain red radishes, halved and thinly sliced
- 2 firm but ripe avocados, pitted, peeled, and cut into 1/2-inch (12-mm) cubes
- 10 to 12 flour or corn tortillas, warmed
In a large, nonreactive bowl, whisk together the tequila, orange juice, the 1/3 cup lime juice, the 2 Tbs. olive oil, the chili powder and 1 tsp. salt. Add the chicken and toss to coat thoroughly. Cover and let marinate in the refrigerator for at least 3 hours and up to overnight.
Prepare a medium-hot fire in a grill.
Remove the chicken from the marinade. (Discard the marinade.) Arrange the chicken on the grate directly over the heat and grill, turning once, until nicely grill-marked and opaque throughout, about 6 minutes per side. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let rest for about 10 minutes. Cut the chicken into 1/2-inch (12-mm) pieces.
Meanwhile, make the radish-avocado salad: In a nonreactive bowl, toss together the radish slices and avocado cubes. Gently stir in the 1 Tbs. lime juice and the 2 tsp. olive oil and season with salt and pepper.
To assemble, fill the tortillas with the chicken and top with the radish-avocado salad. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Taco Night, by Kate McMillan (Weldon Owen, 2014)