Ingredients (serves 2)For the marinade
1 cup dark Mexican beer, such as Negra Modelo (I had to use gluten free beer and it was still fantastic)
2 tablespoons dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
6 boneless, skinless chicken breasts
2 cups of your favorite guacamole
~ 8 taco size corn or whole wheat tortillas
shredded cheddar cheese
What you do:1. Mix all of the ingredients for the marinade together in a small bowl. Place the chicken breasts in a large Ziploc bag and pour in the marinade. Seal the bag, removing as much air as possible, and place in the refrigerator to marinate for 2 hours to overnight.
2. Remove chicken from the refrigerator while lighting the grill. Grill chicken until fully cooked and browned on both sides. Remove from the grill and allow to rest for 5 minutes. Cut chicken into thin strips.
3. While the chicken is resting, warm tortillas on the grill until pliable, about 30 seconds to 1 minute per side. To assemble, pile with chicken slices, spread a heaping spoonful of guacamole along the middle, add sour cream, cheese, tomatoes, and lettuce. Enjoy the best tacos EVER!
note: I forgot to take a picture, so I will replace this one the next time I make this awesome dish!