Spiced Tequila Citrus Chicken Tacos

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

Juicy chicken marinated in a spiced tequila and citrus blend, grilled and served in warm tortillas with fresh toppings. This Mexican recipe, ready in about 35 minutes, pairs boneless skinless chicken thighs, tequila, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1/3 cup tequila
• 1/4 cup fresh lime juice
• 1/4 cup orange juice
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1/2 small, thinly sliced red onion
• 1/4 cup chopped cilantro
• 1, sliced avocado
• 1/4 cup, for serving sour cream
• for garnish lime wedges

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Instructions

1. Step 1: In a medium bowl, combine 1/3 cup tequila, 1/4 cup fresh lime juice, 1/4 cup orange juice, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Whisk to blend.
2. Step 2: Add 1 lb boneless skinless chicken thighs to the marinade, turning to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours.
3. Step 3: Preheat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 5-6 minutes per side until internal temperature reaches 165°F and chicken is nicely charred.
4. Step 4: Let chicken rest for 5 minutes, then slice into strips.
5. Step 5: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds each side until pliable.
6. Step 6: Assemble tacos by dividing sliced chicken among tortillas, topping with 1/2 small thinly sliced red onion, 1/4 cup chopped cilantro, and slices of 1 avocado.
7. Step 7: Serve with 1/4 cup sour cream drizzled on top and lime wedges for squeezing over the tacos.