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Crispy Margarita Chicken Tacos with Strawberry-Avocado Salsa

Crispy breaded chicken marinated with all the flavors of your favorite margarita, wrapped up in a taco topped with strawberry-avocado salsa. Is that summer on a plate, or what??
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  • chicken breasts
  • 1/3 cup olive oil
  • 1/3 cup tequila
  • 1/4 cup lime juice
  • zest of 2 limes
  • 1 tsp ground coriander
  • 1 1/2 cups Panko bread crumbs
  • 4 Tbsp whole wheat flour
  • zest of 1 lime
  • 1/2  tsp ground coriander
  • 1 avocado , chopped
  • 1 medium tomato , chopped
  • 4 large strawberries , stem removed and chopped
  • 2 Tbsp cilantro , chopped
  • juice of half a lime
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • tortillas (whichever type you prefer)


  • Combine oil, tequila, lime juice, lime zest, and coriander in a baking dish. Season chicken with salt and pepper, then slice into strips lengthwise. Add the chicken to the marinade, cover and put in the fridge until ready to make.
  • Preheat oven to 450 degrees F. Combine panko, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove chicken from marinade and coat strips in panko mixture, pressing so the crumbs stick. Lay them on the baking sheet then give them a quick spray of non-stick spray. Bake for 10 minutes, flip, then bake 10 more.
  • While chicken is cooking, combine avocado, tomato, and strawberries and cilantro. Mix with salt, pepper and lime juice.
  • Heat tortillas if desired, then serve with crisp chicken, salsa, and toppings of your choice (cheese, lettuce, etc).
Tried this recipe?Mention @sweetbeginblog or tag #sweetbeginblog!