1-lb. boneless, skinless chicken breast, cut into thin strips, about 1/4" thick
1 box white corn taco shells
4 cups prepared margarita mix
1 bag lettuce *butter lettuce works well
2 Roma tomatoes, diced
1 small white onion, diced
1 small bag Mexican mix shredded cheese
1 jar Chef Cathy's Awesome Salsa
4 TBS. extra virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. cayenne pepper
In a large plastic or glass bowl, marinate chicken in margarita mix for 20 minutes. *Be sure and shake any excess margarita mix off of chicken before grilling. In a large skillet over medium-high heat, grill chicken in hot oil. Cook for 2 to 3 minutes per side, turning twice. Chicken will have a nice, dark brown color when done. Place cooked chicken on a serving platter and serve tacos with diced vegetables, cheese, and Chef Cathy's Awesome Salsa.
*Hint: I like to put the cheese in the taco shell first, then add the hot chicken, and build from there. This way, the cheese melts..yum!