Sweetly marinated chicken breasts wrapped in corn tortillas and topped with chimichurri
Happy Wednesday! I hope this week is treating all of you well.
Last week I shared a cilantro red onion chimichurri and this week I’m giving you a vessel to enjoy that punch-of-flavor sauce.
Let me tell you about this agave chicken taco I recently enjoyed at Tacos Tequila Whiskey. The chicken was really the main player in the dish – it was unbelievable sweet and crunchy and a totally new twist on chicken. I believe the chicken was fried and tossed in an agave sauce (that is my best guess!) and it was absolutely incredible. I will be back SOON for more – but in the meantime, I made a healthier version as a quick and easy dinner recently: instead of fried, our chicken today is marinated and baked.
You will marinate the chicken in a couple tablespoons of agave for at least 15 minutes to help get that sweet flavor right into the chicken breasts. I recommend using smaller chicken breasts or breasts cut in two (into two thin pieces). Using smaller pieces helps the chicken cook faster (which means dinner is on the table faster) and it fits in the tacos better!
You’ll cook it for about 20 minutes and then pull out your corn tortillas (you can use flour instead, if preferred). Top the tortillas with some crisp lettuce and red onion, the chicken, and good dollop of chimichurri – the chicken will have a light, sweet flavor from the agave, but drizzle with a bit more agave if desired (we all want more agave in our lives, right??)
You’ll love this taco between of all the complementary flavors begging for attention – you’ve got sweet agave, fresh veggies, and spicy, herby chimichurri – all together, a memorable taco! Plus, this is gluten-free, nut-free, and dairy-free!
Have y’all ever heard of agave chicken before? There were all sorts of other crazy, delicious-sounding tacos on the menu at the restaurant too. What’s the weirdest thing you’ve had in a taco before? I want to hear some stories!
- 4 small chicken breasts (or two large and butterflied)
- 3 Tablespoons agave
- 4 corn tortillas
- One head of lettuce (red leaf, romaine, or other)
- ¼ red onion, thinly sliced
- Chimichurri sauce
- Preheat oven to 425 degrees.
- Combine chicken and agave in a resealable plastic bag, spread agave around to lightly cover chicken on all sides, and allow to sit for 15 minutes. Place breasts on a parchment-paper covered baking sheet and, if desired, drizzle any remaining agave from the bag over the breasts. Bake for about 20 minutes, until chicken is completely cooked (until a meat thermometer registers the thickest part of the chicken at 165 degrees).
- While the chicken is cooking, prepare your chimichurri.
- Remove chicken from oven when fully cooked. On each corn tortilla, top with several pieces of lettuce and red onion. Add one chicken breast to each tortilla and spread a good amount of chimichurri on each breast. Serve immediately. Drizzle with additional agave, if desired.
Storage: Chicken keeps best in the fridge for up to three days.
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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