Margarita Chicken Tacos

margaritaServes 4-6

4 Chicken breasts, boneless and skinless
3/4 c Pope’s Margarita Mix
2 T Honey
⅓ c + 3 T Chopped cilantro
1 t Dried cumin
1 t Dried coriander
1 t Onion powder
½ t Salt
½ t Pepper
1 Package taco shells
1 Avocado
2 Roma Tomatoes
½ head  Romaine lettuce

Place chicken breasts in a ziplock bag. In a small bowl, whisk together the margarita mix, honey, ⅓ cup chopped cilantro, and seasonings. Pour over the chicken in the plastic bag, pressing out any extra air as you seal the bag. Gently massage the marinade into the chicken and refrigerate for up to 4 hours.

Preheat oven to 400º. Cook chicken for 7-10 minutes on each side or until internal temperature is 160-165º. While the chicken cooks, chop or slice remaining ingredients. Allow the chicken to rest for 3-4 minutes before slicing on an angle. Assemble tacos and serve.