August 4th, 2015
From: Eat St: Recipes from the Tastiest, Messiest, and Most Irresistible Food Trucks by James Cunningham. Copyright © Paperny Publishing Inc., 2013. Reprinted by permission of Penguin Canada Books Inc. Photography credit: Ryan Szulc.
For the marinated chicken, in a medium bowl, combine lime zest, lime juice, orange juice, tequila, and honey. Add jalapeño, garlic, cilantro, salt, chili powder, and black pepper. Whisk thoroughly until chili powder and salt are dissolved. Add chicken, turning to coat well. Marinate, covered and refrigerated, for 3 to 4 hours.
For the pico de gallo, in a nonaluminum bowl, toss together tomatoes, onion, and lime juice. Add garlic, jalapeño, salt, and pepper to taste. Stir well. Refrigerate for 1 hour.For the pico de gallo, in a nonaluminum bowl, toss together tomatoes, onion, and lime juice. Add garlic, jalapeño, salt, and pepper to taste. Stir well. Refrigerate for 1 hour.
To finish the tacos, heat oil in a large skillet over high heat. Remove chicken from marinade (reserving marinade); sear chicken on all sides, about 20 seconds. Pour marinade over chicken and continuously turn chicken until cooked through.
Meanwhile, heat tortillas in a large skillet over medium heat until warm but still pliable.
Spoon chicken over tortillas. Top with pico de gallo and sprinkle with cheese. Serve garnished with cilantro.