Mesquite Chicken Tacos

Mesquite_Chicken_Tacos
Mesquite Chicken Tacos
By: Cox's Honey

Ingredients

Chicken:

  • 2 lbs. – boneless, skinless chicken breasts
  • Juice of 3 limes
  • 1 tablespoon – olive oil
  • 2 tablespoons – mesquite seasoning
  • 2 tablespoons – honey
  • 2 tablespoons – tequila
  • 1 teaspoon – cumin
  • 1/2 teaspoon – coriander
  • 1/4 teaspoon – smoked paprika
  • 1 teaspoon kosher – kosher salt
  • 1/2 teaspoon – black pepper

Salsa:

  • 3 – ears corn husked
  • 2 teaspoons – canola oil
  • 3/4 cup – black beans
  • 1/4 cup – diced red pepper
  • 3 tablespoons – minced red onion
  • 1 – jalapeno seeded and minced
  • 2 tablespoons – chopped cilantro
  • Juice of 1 lime
  • 1/2 teaspoon – honey
  • Salt and pepper

Crema:

  • 1/2 cup – sour cream
  • 2 teaspoons – hot sauce
  • 1/2 teaspoon – honey

Tacos:

  • 8 – corn tortillas
  • 1 cup – shredded Monterey Jack cheese
  • 1 – avocado sliced
  • Lime wedges
  • 2 cups – shredded lettuce

Directions

In a small bowl, whisk together lime juice, olive oil, mesquite seasoning, honey, tequila, cumin, coriander, smoked paprika, salt, and pepper. Add the chicken to a large zip-closed bag and pour in the marinade. Give the bag a shake to coat the chicken. Refrigerate for at least 4 hours or overnight.

 

Preheat a gas or charcoal grill. Drizzle the corn with canola oil and season with salt and pepper. Place the chicken and corn on the grill. Grill the chicken for 5-7 minutes on each side, or until the juices run clear and the chicken is cooked through. Grill the corn, turning every 1-2 minutes until all sides are lightly charred. Allow the chicken to rest for 10 minutes before chopping into bite-size pieces.

 

While the grill is still hot, add the corn tortillas. Cook on each side for 30 seconds to 1 minute, or until lightly charred on each side. Remove from the grill and place on top a sheet of aluminum foil. Close the aluminum foil around the tortillas to keep warm.

 

To make the corn salsa, remove the corn kernels from the cob and add them to a large bowl. Add the remaining salsa ingredients and mix to combine. Season with salt and pepper to taste.

 

To make the crema, add sour cream, hot sauce, and honey to a small bowl; whisk to combine.

 

Assemble the tacos by adding a layer of chopped chicken to the bottom of the tortilla. Top with lettuce, corn salsa, shredded cheese, and a few avocado slices. Drizzle the crema over the top. Serve with hot sauce and lime wedges.

 

Recipe provided courtesy of the National Honey Board www.honey.com.

 


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