Well, I guess I cannot entirely guarantee that you won’t have a hangover with these tacos. If you are so inclined to drink the remaining tequila in the bottle after you make the marinade, then you are on your own. And it is a lonely place to be — trust me. The tequila hangover is something that one just can’t explain. You may ask: as bad as way too much cheap red wine? Yes and worse. And different.
A tequila hangover is like childbirth. It is so painful that it keeps you from doing it again for a while, until the cloud of happiness infiltrates your brain and you think “hey, let’s have some tequila tonight.” Several years in between episodes at the minimum. And I am pretty sure there might be a heavy correlation between tequila and childbirth, as it can be used to both make the baby and sterilize the forceps.
My worst tequila hangover was like having quadruplets in a field somewhere. The night started innocently enough with some Indian food takeout and a bottle of red wine (probably not advisable, but also not terrible). The night ended with tequila shots and then finishing another bottle of red wine. And if there ever needed to be some rhyme made up about what to drink and when, this is the combo: red wine, Indian food, tequila shots, and more red wine. You are never in the clear in this situation. It will be a two day hangover and you will struggle to remember what the hell happened and why you were playing Gin Rummy. Just take my advice on this and don’t do it.
The tacos, however, are delicious. We like to have them either in soft tortilla wraps or lightly fried to make them crispy, but not so annoying as to fall apart all over your plate. (To do that, just put some oil in a saute pan, soften the wrap slightly in the oil, add your fillings, fold it in half, and pan fry until golden and then flip and repeat. I love soft tacos this way because the cheese actually melts and they are a cross between a taco and a quesadilla.) Either way, the chicken is succulent and lightly kissed with the flavors of your favorite Mexican drink. And served with some homemade guacamole and fresh salsa, you will be ready to kiss someone. Just try to keep your shirt on.
No Hangover Tequila Chicken Tacos with Guacamole
1.5 pounds of boneless, skinless chicken thighs
1/2 cup canola oil
1/4 cup agave nectar or honey
1/4 cup tequila
1/4 cup orange juice
Juice and zest of two limes
2 cloves garlic, peeled and finely chopped
1 t sea salt
1/2 cup of cilantro, chopped
Freshly ground pepper
2 avocados, peeled and pit removed
1 large clove garlic, peeled and finely chopped
1/2 t sea salt
Juice of half of a lime
1/4 cup chopped cilantro
Soft taco shells
Salsa (freshly made takes it to another level)
Freshly shredded cheddar cheese
1. Whisk together marinade ingredients, except chicken thighs, in a pyrex baking dish. Place chicken thighs in marinade and turn to coat. Marinade for about an hour if you have the time (longer is OK too).
2. Mash together guacamole ingredients and set aside. (Before mashing, I like to reserve one half of an avocado and cut that into chunks. I then add the chunks to the mashed guacamole for better texture. Your choice.)
3. Grill chicken thighs over indirect heat for about 15-20 minutes until done. Remove, let rest, and slice into strips.
4. Serve chicken and guacamole with soft taco shells, salsa, sour cream, and shredded cheese.