I’ve never been one to turn down a margarita.
The coarse salt rim, the icy tartness and the bright lime balanced with tequila—margaritas have always felt like a little celebration in a glass. I prefer them on the rocks, but a frozen one is just as welcome. Extra salt, please.
My love for margaritas started young, though it was purely fanciful at first—part of the daydreams about sandy beaches, summer romances and carefree afternoons. Back then I was more focused on MASH outcomes and secret notes with my seventh-grade best friend than on adult beverages. Still, once I had my first legal margarita, I was hooked.
Those glamorous associations stuck—margaritas felt like the soundtrack to sun and fun. Over time, that simple cocktail became a flavor inspiration for recipes, like these margarita chicken tacos. The tang, lime, and tequila notes translate beautifully to savory dishes.
Fair warning: these tacos are dangerously addictive. They may quickly become your new favorite dinner. I say that a lot, but these might top my previous favorites. The combination of crispy, citrus-marinated chicken with a bright strawberry-avocado salsa is irresistible. Serve them with a margarita for the full experience.
Crispy Margarita Chicken Tacos with Strawberry Avocado Salsa
Serves 3–4
Ingredients:
- 4 chicken breasts
- 8 tortillas (4-inch; corn, whole wheat or flour)
- 3 cups panko breadcrumbs
- 1/4 cup whole wheat flour
- Zest of 3 limes
- 1 teaspoon ground coriander
For the marinade:
- 1/3 cup olive oil
- 1/3 cup tequila
- 1/4 cup lime juice
- Zest of 2 limes
- 1 teaspoon ground coriander
For the salsa:
- 1 avocado, chopped
- 1 medium tomato, chopped
- 1/4 red onion, chopped
- 4 large strawberries, chopped
- Juice of 1/2 lime
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Toppings: shredded lettuce, freshly grated Monterey Jack cheese, cilantro, lime wedges
Instructions:
Two to 24 hours before cooking, mix the marinade ingredients in a baking dish. Pound the chicken to an even thickness, season with salt and pepper, and slice into lengthwise strips. Add the chicken to the marinade and refrigerate until ready to cook.
Preheat the oven to 450°F. In a bowl, combine panko, flour, lime zest and coriander. Place a wire rack on a baking sheet and lightly spray with nonstick spray. Remove the chicken from the marinade, press each strip into the panko mixture so the crumbs adhere, and arrange on the wire rack. Lightly mist the tops with nonstick spray or olive oil. Bake for 10 minutes, flip, then bake an additional 10 minutes, until golden and crisp.
While the chicken bakes, prepare the salsa: combine the avocado, tomato, strawberries and red onion. Toss with lime juice, salt and pepper to taste.
Warm the tortillas if desired, then assemble: fill each tortilla with crispy chicken, spoonfuls of strawberry-avocado salsa and your preferred toppings. Finish with a squeeze of lime.
Breakfast margarita? Perhaps. For now, these tacos make a perfect meal any time you want something bright, crisp and a little bit festive.