(2 servings | 4 tacos)
- Zest of 1 lime
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup oil
- Splash of Sauvignon Blanc (optional)
- 2 boneless skinless chicken breasts – pounded to even thickness
- Juice of 1 lime
- 1/3 cup red onion, diced
- 1 small jalapeno, seeded and diced
- 1 avocado
- Cilantro, roughly chopped
- Salt to taste
- 6 corn tortillas (taco-sized)
- Lime wedges (optional)
- Cilantro garnish (optional)
Whisk together all the marinade ingredients. Place the chicken in a large resealable bag, add the marinade, remove any air, and seal the bag. Shake bag to coat chicken. Chill in the refrigerator for at least 30 minutes, or up to 3 hours.
While the chicken is marinating make the salsa. In a separate bowl, gently combine the avocado salsa ingredients and refrigerate until ready to use.
Remove chicken from the bag and discard excess marinade. Grill over medium heat for 6-8 minutes on each side until cooked through.
While the chicken is cooking, warm up the tortillas in a pan or grill on medium-low heat, flipping on each side.
Transfer chicken to a platter and cover with foil. Allow to set for 3-5 minutes. Thinly slice and serve in tortillas with the avocado salsa, lime wedges, and cilantro garnish as desired.
Silverado guest experiences manager & Le Cordon Bleu trained chef
SILVERADO RECIPE HACK!
For the marinade, you can use whichever spices available in your pantry! Chipotle powder can add a smokiness. Ancho chile powder to add some heat. Oregano for an earthy flavor.
Also pairs well with our Sauvignon Blanc Margarita wine cocktail!