Why You’ll Love this Tequila-Lime Chicken With Tex-Mex Chimi-Chop Recipe
If you’re looking for a dish that packs a punch of flavor, you’ll love this Tequila-Lime Chicken with Tex-Mex Chimi-Chop recipe.
The bright, zesty marinade elevates the chicken, infusing it with a delightful tang that’s hard to resist. Plus, the combination of grilled vegetables adds a smoky sweetness, creating a perfect balance.
Every bite feels like a fiesta, especially when wrapped in warm tortillas. It’s not just a meal; it’s an experience that brings friends and family together.
Trust me, once you try this dish, it’ll become a staple in your kitchen. You won’t want to miss it!
Ingredients of Tequila-Lime Chicken With Tex-Mex Chimi-Chop
When it comes to whipping up a delicious dinner, the ingredients can make all the difference. For this Tequila-Lime Chicken with Tex-Mex Chimi-Chop, you’ll need to gather some mouthwatering essentials. Think of bright lime juice, zesty tequila, and a colorful mix of bell peppers and onions.
These ingredients not only create a fantastic flavor profile but also bring a splash of color to your plate. And who doesn’t love a dish that looks good enough to eat? So, let’s get to the good stuff and see what you’ll need to make this tasty meal come alive.
Ingredients:
- 2/3 cup lime juice (about 6 to 8 medium limes)
- 1/2 cup tequila
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon chili powder
- 1 teaspoon fresh ground black pepper
- 1 teaspoon kosher salt
- 1 1/2 lbs flank steaks
- 4 bell peppers, each cut into 12 wedges
- 1 large sweet onion, cut into 8 wedges
- 6 (6 inch) flour tortillas
- Salsa (for topping)
- Chopped avocado (for topping)
- Sour cream (for topping, optional)
Now, before you dash off to the store, let’s chat a bit about these ingredients. Freshness is key here, especially with the lime juice and vegetables. If you can, choose limes that feel heavy for their size; they’ll be juicier.
And while tequila is in the name, you don’t have to splurge on the top-shelf stuff—just pick something that you’d enjoy sipping on (if you were so inclined). The garlic and cilantro add a vibrant kick, so don’t skimp on those either.
You can also customize your toppings based on what you love; if you’re an avocado fan, pile it on. Or if sour cream is more your thing, go wild. This dish is all about making it your own and enjoying the process. Happy cooking!
How to Make Tequila-Lime Chicken With Tex-Mex Chimi-Chop
Making Tequila-Lime Chicken with Tex-Mex Chimi-Chop is like hosting a fiesta in your kitchen, and trust me, it’s much easier than it sounds. First things first, grab 2/3 cup of fresh lime juice—about 6 to 8 medium limes should do the trick. Squeeze those bad boys into a bowl, and while you’re at it, pour in 1/2 cup of tequila. Yes, tequila! Just a little splash of fun for your chicken.
Then, toss in 3 minced garlic cloves, 2 tablespoons of chopped fresh cilantro, 2 tablespoons of vegetable oil, 1 teaspoon of chili powder, 1 teaspoon of fresh ground black pepper, and 1 teaspoon of kosher salt. This marinade is where the magic happens. It’s vibrant, zesty, and oh-so-inviting. Mix it all together and take a moment to appreciate the aromas wafting from your bowl—it’s like a mini-vacation to Mexico.
Now, here’s where things get exciting. Take 1 1/2 pounds of flank steak and place it in a large zip-top bag. Pour in 3/4 cup of that glorious marinade, seal the bag, and give it a good shake to coat the steak.
In another large zip-top bag, throw in the 4 bell peppers (cut into 12 wedges each) and 1 large sweet onion (cut into 8 wedges) along with the remaining marinade. Seal that up too, and pop both bags in the fridge for 2 to 4 hours. Patience is key here—just think about how delicious your dinner is going to be.
When the time is up and your stomach is rumbling, fire up your grill or grill pan. Spray it with some vegetable cooking spray, and remove the steak and veggies from their bags, discarding the marinade. Grill the steak for about 8 minutes per side, while the veggies need about 8 to 10 minutes, turning every few minutes until they’re tender and slightly charred.
Once everything is grilled to perfection, take a moment to let that steak rest for about 10 minutes before slicing it against the grain into thin strips. While the steak is resting, wrap those 6-inch flour tortillas in foil and warm them on the grill for a few minutes—just enough to make them soft and pliable.
Now, it’s assembly time! Fill each tortilla with the grilled peppers, onions, and those juicy steak slices. Top it off with salsa, diced avocado, or a dollop of sour cream if that’s your jam.
And there you have it—a colorful, flavorful feast that’s sure to impress. Just be careful not to overstuff the tortillas, or you might end up with a delightful mess on your hands. But hey, that’s half the fun, right? Enjoy your delicious creation and the happy dance that comes with it!
Tequila-Lime Chicken With Tex-Mex Chimi-Chop Substitutions & Variations
After you’ve mastered the basics of Tequila-Lime Chicken with Tex-Mex Chimi-Chop, it’s time to get creative.
Try swapping the chicken for shrimp or tofu for a different protein experience. If you want a kick, add jalapeños to the marinade or grill some corn alongside the veggies. For a smoky flavor, use chipotle powder instead of chili powder.
You can even experiment with fresh herbs like parsley or dill in the chimichurri. Want a tangy twist? Substitute orange juice for some lime juice.
The possibilities are endless, so don’t hesitate to mix it up and find your favorite combination!
What to Serve with Tequila-Lime Chicken With Tex-Mex Chimi-Chop
Tequila-Lime Chicken With Tex-Mex Chimi-Chop pairs beautifully with a variety of sides that enhance its vibrant flavors.
I love serving it alongside Mexican street corn, drizzled with lime and chili powder for a sweet and spicy kick. A light, invigorating avocado salad with tomatoes and red onion complements the dish perfectly.
For something heartier, I often whip up cilantro-lime rice or black beans, adding a satisfying contrast. Don’t forget warm, fluffy tortillas on the side for scooping!
Finally, a zesty salsa or guacamole elevates the meal, making it a delightful feast that everyone will enjoy.
Additional Tips & Notes
When preparing Tequila-Lime Chicken, a few extra tips can elevate your dish even further. First, let the chicken marinate for the full 4 hours to really absorb those vibrant flavors.
If you want a hint of sweetness, add a tablespoon of honey to the marinade. For a smokier taste, grill over charcoal instead of gas.
Also, don’t skip letting the chicken rest after grilling; it keeps the juices locked in. Finally, serve with fresh lime wedges and extra cilantro for a burst of freshness.
Trust me, these little touches will take your meal to the next level!