Taco night around our house is most popular! I read a similar recipe a few years ago in a Food & Wine cookbook - which gave me the idea to marinate the chicken in a tomato base. But I added a lot more to the tomato marinade and loved the outcome! Add rice and beans, and you've got a meal!
Grilled Chicken Tacos
4 chicken breasts
2 tomatoes, roughly chopped
1/2 cup freshly squeezed lime juice
1 cup beer (Mexican beer is always good!)
1 tablespoon ground cumin
2 cloves garlic
1 small yellow onion, roughly chopped
salt, to taste
1 tablespoon minced jalapeno (optional)
For the tacos:
Taco sized soft flour tortillas - I use Flaxseed & Blue Corn Blend by Mission (Artisan Style Tortillas)
1-2 avocados, diced
12 oz Queso Fresco, crumbled (do this with a grater)
Lime wedges (to squeeze over tacos!)
Pico de gallo - make your own! Tomatoes, onion, jalapeno, lime juice, cilantro, cumin - so easy!
Add the tomatoes, lime juice, beer, cumin, garlic, onion, salt, and optional jalapeno to a blender. Blend away until you have a liquid. Place the 4 chicken breasts into a sealable container and add the marinade. Refrigerate overnight.
When you are ready to prepare the tacos, bring the chicken out to the kitchen counter while the grill is heating. Take the chicken out of the marinade (discard) and grill the chicken until no longer pink in the middle (10-15 minutes, depending on thickness). While your chicken is cooking, warm your tortillas, either in foil on the grill, in the oven, or in a tortilla warmer (the clay ones that go in the oven are great!)
Once cooked, remove from grill and let the chicken rest for about 5 minutes, then shred or dice. Serve with the warmed tortillas, avocado, queso fresco, and pico de gallo.