In a bowl, whisk together the lime juice, lime zest, tequila, smoky chili blend, garlic salt, cumin, and black pepper. This zesty mixture will transform your chicken into a flavor-packed delight.

Place the chicken breasts in a zip-lock bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish with plastic wrap. Let it marinate for at least 30 minutes, but if you have time, an hour or two will allow the flavors to seep in even more.

Preheat your grill to medium-high heat. If you don’t have one, a grill pan on the stove will work just fine. Lightly oil the grill grates to prevent sticking.

Once the grill is hot, place the marinated chicken on it. Cook for about 6 to 7 minutes on each side. The chicken should reach an internal temperature of 165°F.

While the chicken is grilling, chop the jalapeño, mince the red onion, and prepare the cilantro. Cut the avocado into slices.

In a separate pan, lightly char the corn tortillas for about 30 seconds on each side. This adds a beautiful texture and warmth to the tortillas.

Once the chicken is grilled, let it rest for a few minutes before slicing it into strips. Lay the warm tortillas on your plates, add the chicken, and then top with salsa, jalapeño, red onion, cilantro, sliced avocado, and Cotija cheese. Don’t forget to sprinkle with salt and pepper to taste.

Serve immediately, and don’t hesitate to drizzle on some hot sauce for that extra kick.