Mesquite Chicken Tacos

 These Tacos will be a favorite for your Labor Day party!

  • 2 lbs. boneless, skinless chicken breastsmesquite-chicken-tacos
  • juice of 3 limes
  • 1 T olive oil
  • 2 tsp mesquite sea salt
  • 2 T honey
  • 2 T tequila
  • 1 tsp. cumin
  • 1/2 tsp. coriander
  • 1/4 tsp. smoked paprika
  • 1/2 tsp. black pepper
  • 3 ears corn husked
  • 2 tsp. olive oil
  • 3/4 cup black beans
  • 1/4 cup red pepper diced
  • 3 T red onion minced
  • 1 jalapeno seeded and minced
  • 2 T cilantro chopped
  • juice of 1 lime
  • 1/2 tsp. honey
  • sea salt and pepper
  • 8 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1 avocado sliced
  • lime wedges
  • 2 cups lettuce shredded
  • Sour Cream (optional)



In a small bowl, whisk together lime juice, olive oil, mesquite salt, 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 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. Allow the chicken to rest for 10 minutes before chopping into bite-size pieces. Grill the corn, turning every 1-2 minutes until all sides are lightly charred.

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 cooked 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.

Optional: Serve with hot sauce and lime wedges.

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