Consult local listings for air dates and times

The TV Show

« All recipes

Chicken Fresca Tacos

Recipe from: Tex's Tacos

It's taco time in Atlanta, Georgia, at Tex’s Tacos for some marvellous Mexicana meals such as the super fresh Chicken Fresca and a perfect Pastor de Puerco.

Watch the episode
(Yields 8 Tacos)

Pico de Gallo
4 roma tomato, diced
½ red onion, diced
2 cloves garlic, minced
1 lime, juiced
1 tsp. kosher salt
1 jalepeño, seeded & diced
1 pinch of freshly ground black pepper

Tequila-Lime Brine
1/4 cup gold/dark tequila
5 limes, juiced
1 lime, zested
2 oranges, juiced
1 tablespoon guajillo chili powder
1 large jalepeño pepper, minced & seeded
5 cloves garlic, minced
2 tablespoon kosher salt
1 tablespoon honey
½ bunch cilantro, chopped
2 teaspoons freshly ground black pepper

Other Ingredients
1.5 lb. boneless, skinless all white meat chicken breast, diced
10 oz. white American cheese, shredded
8 flour or corn tortillas
1 tablespoon vegetable oil
1/8 cup cilantro, chopped

Prepare tequila-lime brine marinade. Squeeze lime juice & orange juice into a medium sized mixing bowl. Add tequila and honey. Next, combine lime zest, guajillo chili powder, seeded & diced jalepeño, minced garlic, chopped cilantro, kosher salt, & freshly ground black pepper with liquids. Whisk thoroughly until dry seasonings are dissolved.
Dice 1.5 lbs. of boneless, skinless chicken breast and place chicken inside non-reactive plastic storage container. Pour tequila-lime brine over chicken and coat well using tongs. Cover chicken & allow chicken to marinate for 3-4 hours inside refrigerator.
While chicken is marinating, combine and mix together diced roma tomatoes & onions in a plastic mixing bowl. Coat with lime juice & toss. Next, add minced garlic, diced jalepeños, salt, & pepper. Stir ingredients until mixed evenly. Refrigerate for 1 hour.
Heat flat-top stove to 425F. Drizzle vegetable oil over grill. Using tongs, place chicken on the hot griddle, allowing 20sec. to char for proper coloration and flavor searing. Pour remaining marinade over chicken and continuously turn chicken until the chicken cubes are cooked to 165F,
Meanwhile, heat tortillas in a frying pan just before they turn crispy.
Lay warm tortilla open-faced on plate and spoon in steaming grilled chicken. Add cold pico de gallo and sprinkle the shredded cheese (liberally?) over taco. Garnish with chopped cilantro. Close your eyes, take a bite, and realize that you’ve found heaven on earth!