Hi Carol, Sorry I had to make some cuts to the site, but here it is.
Ingredients
4 boneless skinless chicken thigh fillets
Tequila Marinade:
1/2 cup lime juice
1/3 cup tequila
2 limes
3 tablespoons honey
1 teaspoon garlic
1 teaspoon salt minced or crushed
1/2 teaspoon ground cumin
Salad
4 cups Romaine lettuce leaves
3X chopped, or Cos lettuce
1 cup grape tomatoes
1 yellow pepper halved deseeded and sliced
4 mini tortilla wraps
Avocado Dressing:
1 avocado ripe, peeled and seed removed
1/2 cup plain yogurt
1/4 Tequila Marinade
1 pinch salt or sour cream
instructions
In a large, shallow bowl, whisk marinade ingredients together to combine.
Pour out 1/4 cup the marinade into a jug or cup, and refrigerate to use later in the avocado crema / dressing.
Add the chicken fillets to the marinade in the bowl, and marinade for two hours if time allows (or overnight).
Heat about one teaspoon of oil in a grill pan or skillet over mediumhigh heat and grill chicken fillets on each side until golden, crispy and cooked through (grill in batches to prevent excess water being released.)
Once chicken is cooked, set aside and allow to rest. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper strips until cooked to your liking.
While chicken and peppers are cooking, combine the avocado, yogurt (or sour cream), reserved tequila marinade, and salt to taste in a blender, and blend until smooth.
Add a couple tablespoons of water or milk to make it thinner in consistency if needed.
Optional: Warm tortillas on another pan over low heat until soft and warmed through. Transfer to warmed plates and cut into strips. Slice chicken and prepare salad with leaves, peppers, tomatoes and chicken. Drizzle with the avocado dressing and serve with lime wedges and taco strips.