BBQ Chicken Taco With Margarita Salsa

three street tacos in yellow corn tortilla with different meats, also has radishes

I found the original recipe done excellently here and decided to switch it up a little bit for National Taco Day. If you love tacos are just want something that will light up your flavor palette like magic, this recipe is for you.


BBQ Margarita Chicken
1 pound boneless skinless chicken breast (or you can use shredded chicken thigh meat (seen above) for juicier tacos)
1 tablespoon olive oil
1 cup of your favorite BBQ Sauce
2 tablespoons tequila (optional)
2 teaspoons lime zest
2 teaspoons orange zest
1 lime, juiced
1 clove garlic, minced or grated
1 jalapeño, seeded + finely chopped
1 teaspoon cumin
1/2 teaspoon salt + pepper


(Margarita salsa. Photo credit:

Margarita Salsa
1 (14.5 ounce) can fire roasted diced tomatoes, drained (look for the all natural ones without added salt)
3/4 cup mango, finely diced (pineapple, peaches, nectarines or really any other fruit would also work)
1 medium size jalapeño, seeded + finely chopped
2 small red onions, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon lime zest
1 teaspoon orange zest
1 lime, juiced
2 tablespoons tequila (optional, but you barely taste it, so might as well keep the party going and add it in, LOL!)
pinch of salt
4-8 corn tortillas
canola oil
1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
1/4 cup fresh cilantro
1 cup queso fresco or cotija cheese, crumbed


Heat a skillet over medium heat. Add about 1/4 teaspoon of canola oil, add one tortilla and warm for about 15-00 seconds per side, until just slightly golden brown (take it off heat if it starts to bubble). Remove and let drain on a paper towel. Set aside until ready to use.Preheat your grill to medium high heat.

In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper. In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.

While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Then top with salsa, then cheese (about a tablespoon per taco). And finally, finish with a squeeze of lime juice on top and then it’s taco time!