Fiery Tex-Mex Cookout Dinner
Find the best Tex-Mex Cookout Dinner recipe inspired by famous restaurant or street-food classic. Learn how to create a copycat sensation at home with this easy-to-follow recipe that blends nostalgia and indulgence.
Allergens
Dairy, Gluten
Ingredients
- 2 boneless, skinless chicken breasts 1 can (4 oz) diced green chilies 1 cup shredded pepper jack cheese 8 corn tortillas 1 tbsp vegetable oil Salt and pepper to taste Marinade: 1/4 cup lime juice 2 cloves garlic, minced 1 tsp cumin powder 1 tsp chili powder 1/2 tsp paprika Salt and pepper to taste
Instructions
- In a large bowl, combine chicken breasts, lime juice, minced garlic, cumin, chili powder, paprika, salt, and pepper. Mix well and let marinate for at least 30 minutes in the refrigerator.
- Preheat your grill or grill pan to medium high heat.
- Remove chicken from the marinade, allowing any excess liquid to drip off. Season with additional salt and pepper if needed.
- Grill chicken for approximately 6 7 minutes per side, or until cooked through and reaching an internal temperature of 165°F. Remove from heat and let rest for a few minutes before slicing.
- While the chicken is resting, heat the vegetable oil in a large skillet over medium heat. Fry each corn tortilla briefly on both sides until slightly crispy. Drain on paper towels to remove excess oil.
- Assemble your tacos: layer sliced grilled chicken, green chilies, and pepper jack cheese onto the fried tortillas. Top with any additional toppings of your choice (e.g., fresh cilantro, lime wedges).
- Serve immediately and enjoy!
Chef’s Insight
For added spice, consider adding a few dashes of hot sauce to the marinade or serving alongside your favorite salsa.
Notes
Serve with a side of Mexican rice and refried beans for a complete meal.