Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa

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These tacos are loaded with crispy chicken bursting with margarita flavor, sweet strawberries, and creamy avocado. The perfect summer meal and a great way to use some of the season's best produce!

Remember those Texas flour tortillas I posted a couple of days ago? Do me a favor and whip up a batch of those for these tacos - we're talking flavor. explosion. and good tortillas make a world of difference!

Margaritas are basically tequila and lime juice; two ingredients also perfect for marinating chicken! The chicken has a bright fresh flavor and a crispy texture. No frying necessary; just toss them in the oven and save the mess and calories.

The salsa is easy and quick, especially since strawberries are plentiful right now, and just screams summer to me. If you have any leftover, it's also delicious with chips!

Marinate the chicken the night before and you can toss together this meal in no time when you get home from work.

Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa
4 boneless skinless chicken breasts
8 taco sized flour tortillas
Cilantro, chopped, for topping
3 cups panko
1/4 cup whole wheat flour
zest of 3 limes
1 teaspoon ground cumin

For the marinade:
1/3 cup olive oil
1/3 cup tequila
1/4 cup lime juice
zest of 2 limes
1 teaspoon ground cumin

For the salsa:
1 avocado, chopped
1 medium tomato, chopped
1/4 red onion, chopped
6 large strawberries, chopped
1 tablespoon lime juice
salt and pepper to taste

Combine the marinade ingredients in a gallon sized ziptop bag. Slice the chicken into strips lengthwise and add to the marinade. Let marinate in the refrigerator for at least 2 hours but no longer than 24 hours.

Preheat oven to 450 and lay a wire rack on a baking sheet and spray with cooking spray. Set aside.

Combine the panko, flour, lime zest, and cumin in a shallow dish. Remove the chicken from the marinade and coat each strip in the panko mixture, making sure all sides are well coated. Transfer each strip to the prepared wire rack. Once all are coated, spritz the chicken with cooking spray. Bake for 10 minutes, flip, then cook an additional 10 minutes.

Meanwhile, combine the avocado, tomato, strawberries, and onion in a bowl. Add the lime juice and salt and pepper to taste.

Wrap your flour tortillas in foil and place in the oven the last 4 minutes of cooking to warm through. Top each tortilla with strips of chicken, mound of salsa, and chopped cilantro.

Source: slightly adapted from How Sweet It Is