Margarita Chicken Tacos & Pickled Radishes
What You Need
Pickled Radishes and Onion
- 1 1/4 cup Dandy® Radish Coins
- 1/2 medium onion thinly sliced
- 2 sprigs fresh thyme
- ¼ teaspoon red pepper flakes
- ½ cup rice wine vinegar
- ½ cup water
- 2 tablespoons honey
- 2 teaspoons kosher salt
Margarita Chicken
- ½ cup margarita mix
- 2 ounces tequila optional
- 1 jalapeño pepper roughly chopped
- 3 cloves garlic
- 2 teaspoons onion powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¾ cup olive oil
- 3 lbs boneless skinless chicken thighs or breast
Additional / Optional Taco Dressings
- corn tortillas, toasted
- crema or sour cream
- cilantro
- jalapenos, sliced
- avocado, sliced
- your favorite cheese (I like cotija)
- lime wedges
Find Dandy Radishes
Make It
Pickled Radishes
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Thinly slice the Dandy® radishes and the onions. Divide sliced radishes and onions in half then layer vegetables in a pint-sized canning jar (4 layers). Put fresh thyme and sprinkle red pepper flakes across the top. Set the jar aside.
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In a saucepan combine the vinegar, water, honey, and salt and bring to a boil. Stir the mixture until salt is fully dissolved and then remove from the heat.
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Pour the hot mixture into the jar and put the screw on the lid. Let vegetable mixture cool down to room temperature. You can serve the vegetables immediately or refrigerate them in jar airtight jar.
Margarita Mix
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In a blender add margarita mix, tequila, jalapeno, cilantro, garlic, and all the seasonings and blend on high speed until smooth. Reduce speed to low, and slowly add the olive oil; blend until creamy. Place chicken in a resealable plastic bag pour marinade over top and toss to coat. Marinate in the mix for 3-24 hours. Turn chicken occasionally.
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Before grilling remove the chicken from the fridge and set out for 30 minutes. Preheat grill to medium-high.
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Grill chicken about 3-4 minutes on each side, turning halfway to get great grill marks.
