Ingredients

– 1 cup tequila
– 1 lime
– 1 1/2 tsp sugar
– Salt
– Pepper
– 8 chicken tenders
– Olive oil
– Flour tortillas
– Frozen corn
– 1/2 can black beans
– 1/4 cup roasted, salted pepitas
– 1/2 cup shredded Mexican cheese blend
– Cilantro, to taste
– 1 bag spring salad mix

Coat skillet with olive oil, season chicken with salt and pepper. Cook
chicken in skillet on medium high heat, until browned and cooked through.
Remove chicken from pan and add tequila, lime juice, and sugar. Simmer until
reduced by 2/3. Let cool. Break up chicken into bite-sized pieces. Prepare
flour tortillas by brushing with salt and lime juice, then cooking in oven
until crisp. Put all ingredients together in a bowl, breaking up the
tortillas into small pieces, and using the tequila and lime sauce as
dressing. Add more olive oil and lime juice to taste.

Notes: I like to use the fire roasted frozen corn. Pepitas are Mexican
roasted pumpkin seeds.