2 chicken breasts (cubed)
1 lime
1 bunch of cilantro
1 tbsp of cumin
1 tbsp of garlic powder
1 tbsp of Mexican chili powder
2 tbsp of black pepper
1 tbsp pink salt
1 1/4 oz tequila
Jalapenos (optional)
Pico de Gallo:
1 red onion
1 tomato
1 bunch of cilantro
1 lime
1 tsp salt
1 tsp pepper
Place 2 cubed chicken breasts in a bowl and add: squirt 1 lime juice, a handful of chopped cilantro, cumin, garlic powder, Mexican chili powder, black pepper and pink salt.
Heat oil in a pan and fry the chicken on high heat. When cooked, deglaze with a 1/4 oz tequila.
Pico de Gallo:
In a glass bowl, mix together: minced red onion, minced tomato, cilantro, squirt 1 lime juice, salt and pepper. Serve on chipotle tortilla chips with refried beans and lettuce and topped with spicy Monterey Jack and cheddar cheese. Add Mexican rice as a side dish.
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