Ingredients:
1/2 teaspoon finely shredded lime peel
1/4 cup lime juice
2 tablespoons tequila
2 tablespoons honey
1 tablespoon cooking oil
2 teaspoons cornstarch
1/4 teaspoon garlic salt
1/4 teaspoon fresh coarse ground black pepper
4 boneless skinless chicken breast halves
lime slices, halved (optional)
4 flour tortillas, warmed
1 medium tomatoes, cut into 8 wedges
1 medium avocados, seeded peeled and cut up
Directions:
for glaze, in a small saucepan stir together lime peel, lime juice, tequila, honey, cooking oil, cornstarch, garlic, salt and pepper.
Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Remove from heat.
Place chicken on the unheated rack of a broiler pan; broil 4 to 5 inches from the heat for 12 to 15 minutes or until chicken is no longer pink, turn once half way through cooking. Brush chicken with glaze the last 5 minutes of cooking. Drizzle chicken with the remaining glaze. If desired, garnish with lime slices. Serve chicken with warm tortillas, tomatoes, and avocado.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.