For the marinade
- Minced zest and juice of 2 medium to large lemons
- 1/4 cup tequila
- 1 tablespoon Triple Sec or other orange flavored liqueur
- 2 teaspoons vegetable oil
- 2 teaspoons ground dried green chile or chile seasoning, or 1 tablespoon minced pickled jalapeno
- 1/2 teaspoon salt
- 4 medium boneless, skinless chicken breasts, pounded 1/4-inch thick
- 3 to 4 medium limes, sliced into 4 wedges
- Few tablespoons tequila
- Vegetable oil
For the sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons minced fresh cilantro
- 2 teaspoons fresh lime juice
- 1/4 to 1/2 teaspoon dried ground green chile or green chile seasoning , or minced pickled jalapeno to taste
- 12 corn tortillas, plus a few extras in case of tears
Make the marinade
- At least 1 hour ahead, or up to the night before you plan to grill prepare the marinade: Combine the ingredients in a small bowl. Place the chicken breasts in a zippered plastic bag and pour in the marinade. Seal the bag, and toss back and forth to coat the chicken evenly. Refrigerate.
- Up to 1 hour ahead, place the lime sections on a plate, sprinkle them with the tequila, and rub lightly with oil. Let sit at room temperature.
Make the sauce
- Stir together the ingredients in a small bowl. Refrigerate until ready to serve.
Prepare the tacos
- When ready to grill, drain the chicken and discard the marinade. Let sit uncovered at room temperature for about 20 minutes.
- Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).
- Grill the chicken uncovered for 6 to 8 minutes total. Turn onto each side twice, rotating the breasts each time to get crisscross grill marks. The chicken is done when it is white throughout but still juicy. Grill the limes alongside the chicken, turning them from time to time so that they soften and develop a bit of char. Remove them as they are ready. Warm the tortillas on the edge of the grill, then wrap in a dish towel or foil to keep warm.
- Working quickly pull the chicken into thin shreds and pile it on a platter. Surround with the limes, and set the bowl of sauce on the platter or alongside. Place the wrapped tortillas in a basket. Serve immediately, encouraging diners to fill and fold the tortillas, drizzle with sauce, squeeze on some of the warm tequila-spiked lime juice, and enjoy.