Grilled Chicken Tacos
with Mango Chili Spinach Salad

Scrumptious tacos filled with grilled Chicken soaked in a mezcal marinade and topped with manchego cheese and Mango Chili Spinach Salad.

Serves: makes 4-6 tacos

Ingredients:

Mezcal Lime Chicken:
1/2 t chili powder
1/2 t ground corriander
1/2 t ground cumin
1/2 t garlic powder
salt to taste (I use 1/2 t)
pepper to taste (I use 6 grinds)
2 T Mezcal
juice from 1/2 lime
1 T rice wine vinegar
2 T avocado oil
1 lb chicken tenderloins

Topping, etc:
Chili Mango Spinach Salad (click here for recipe)
6 soft taco shells (I use corn or a corn & flour blend), warmed
shredded manchego cheese

Directions:
1. Add all ingredients for Mezcal Lime Chicken except chicken into a 9 X 9 baking pan. Whisk well to blend. Add chicken to pan and turn to coat. Cover and refrigerate until ready to grill. Marinate for at least 20 min, longer is great!
2. Heat grill to 400 degrees. Place chicken on grill and flip after 5 min. After 5 more minutes check for an internal temperature of greater than 165 degrees. Remove from grill once a safe internal temperature is reached.
3. Cut Chicken into bite size pieces. Fill shells with chicken, manchego, and Mango Chili Spinach salad.

Notes:
* Tequila may be substituted for mezcal, you'll lose the touch of smoky flavor, but it is still yummy!
* These pair wonderfully with Smoky Orange Margaritas and Fresh Guacamole
*When the weather isn't cooperative, I cook the chicken in a pan on the stove.