Tequila Lime Chicken Taco Salad

Left over rotisserie chicken,  shredded,  marinated in tequila and lime juice topping green lettuce and tortilla chips.

Rotisserie chickens are wonderful.  They taste great and are usually cheaper than whole chickens (at least here) that still need to be cooked. We try to pick up a rotisserie chicken once a month, or more, and this is one meal from the chicken.   Two meals (for 2) were just chicken and  sides. Then we had 2 meals (also for 2) of salads topped with chicken. Finally we were left with mostly carcass which I was able to pick off about 1 cup of meat.  This is what I used for our final meal (for 2) of tequila lime chicken taco salad.  I love that we can get 6 meals from a 6 dollar chicken.

If you follow this blog you know that I love taco salad. I think I could turn just about anything into taco salad. I also had avocados (from my 3 for $1 purchase that I mashed with lime and froze) that I planned to turn into guacamole so that sealed my decision.  Then I saw a bottle of tequila and some limes and my plain chicken taco salad morphed into tequila lime chicken taco salad.

Tequila Lime Chicken Taco Salad

Ingredients:

1/4 cup lime juice
1/8 cup tequila
Grated zest of 1 lime (optional)
1 Tbsp minced gatlic
1 Tbsp minced shallot(s)
Habanero flakes to taste (or cayenne, or hot sauce)
1 cup cooked, shredded chicken

Mix together all ingredients and place in a zipper bag and marinate for at least 1 hour.

Heat the chicken and marinade, in a frying pan over medium heat, until excess liquid evaporates (just a few minutes) and the garlic and shallots are cooked and fragrant

Serve chicken atop lettuce and tortilla chips with your favorite toppings. I used cilantro, green onions, tomatoes, jalapeños (for my husband), and guacamole.

Serves 2.  Finish with a shot of tequila or a Margarita :)

Enjoy.

Linked to:  Two cup, Tasty Tuesday, Tickle my Tastebuds, Wonderful wed, Wed Roundup, Cook Craft Share, Full Plate, Eat Create, Freedom Fri, Foodie Friends, Sat Night Fever, See ya in the Gumbo, Merry Mon

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Tequila Lime Shrimp Tacos

Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.

We all know that I prefer taco salad.  However sometimes I just want tacos.  Growing up I would always eat hard shell tacos but through out the years (probably from my time in Houston, TX) I became a fan of soft corn tortillas.  I don't care much for flour tortillas unless it's for quesadillas or burritos but tacos are my favorite (next to taco salad).

One thing I hate about the way many people make tacos is that they just microwave the corn tortillas to heat them.  Then when you fill them and try to eat them the tortilla tears and falls apart.  I think this is a big reason many people make soft tacos with flour tortillas.  My trick to fix this problem is a little more time consuming but makes a great tasting taco that holds together.  I lightly grill each tortilla on both sides.  To do this I either put them, one at a time, in a hot skillet or directly on the coils of an electric stove burner.  Then I heat each side, just using a fork to flip, until the tortilla bubbles slightly and has dark spots.  I hold the grilled tortillas stacked on a plate and covered with a towel until ready to serve.  I know that many people don't want to do this extra step but it really makes the difference the tortilla won't tear and it gives it a little more texture.  You may be able to grill more at once if you have a big grill pan or maybe even outside on the grill, though I haven't tried it.

Tequila Lime Shrimp Tacos

Ingredients:

1/2 lb shrimp, peeled and deveined
1/4 cup tequilla
1/4 cup fresh lime juice
zest from 1 lime
1 shallot, minced
1 clove garlic, minced
Habanero flakes or hot sauce, to taste
toppings of your choice
*Avocado lime dressing

*Avocado Lime Dressing: In a blender puree 1/2 of an avocado, 1/2 cup cilantro, 1 shallot, 1 clove of garlic and the juice from 2 limes until smooth. Add enough water or milk to thin it to the desired consistency.

Mix together tequila, lime, shallot, garlic, and habanero flakes.  Pour the marinade mixture over shrimp in a zipper bag and refrigerate for 1 hour.

Dump the shrimp and marinade into a hot frying pan and cook at medium high heat until the shrimp are pink and the marinade reduces by half. If the shrimp is cooked before the marinade reduces pull the shrimp out of the pan and set aside until the marinade reduces then turn off the heat and toss the shrimp back in the thickened marinade.

Place the shrimp on grilled corn tortillas with toppings of your choice I used lettuce, sauteed peppers and onions, and cilantro.  Drizzle some avocado lime dressing on top and serve.

Makes about 6 tacos.

Enjoy.

Linked to:  Best of the Weekend, Show Stopper, Share it Sunday, Saturday Night Fever, See Ya In the Gumbo, Much Ado, Merry Monday,Two Cup, LouLou Girls, Tasty Tuesday, Teach Me Tuesday, Brag About It, Whimsy Wednesday, Wednesday Roundup, Full Plate, Eat Create Party, Freedom Friday, Pretty Pintastic, Food on Friday

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