Fireball Chicken Street Tacos

Allergens

Wheat (gluten), Dairy

Ingredients

• 1. 2 lbs boneless, skinless chicken thighs 2. 3 tablespoons Fireball Whiskey (or cinnamon
• infused whiskey) 3. 8 corn tortillas 4. 2 cups shredded Monterey Jack cheese 5. 1 cup fresh pico de gallo 6. 1/2 cup chopped cilantro 7. 1 lime, cut into wedges 8. Salt and pepper to taste 9. 3 tablespoons olive oil

Instructions

1. In a large bowl, combine chicken thighs, Fireball Whiskey, salt, and pepper. Mix well and let marinate for at least 30 minutes in the refrigerator.
2. Heat olive oil in a large skillet over medium high heat. Once hot, add the marinated chicken and cook until browned on both sides and cooked through. Remove from skillet and set aside.
3. Warm corn tortillas on a griddle or directly on a gas stove for a few seconds on each side until slightly charred.
4. Place a portion of shredded chicken onto each tortilla, top with Monterey Jack cheese, pico de gallo, cilantro, and a squeeze of lime juice.
5. Fold the tacos in half and serve immediately.

Chef’s Insight

Feel free to adjust the heat level of the Fireball Whiskey according to your taste preference.

Notes

Be careful when handling Fireball Whiskey to avoid accidental consumption.