Tequila & lime = Mardi Gras time!

Irisa Raina 9


This is a recipe I’ve been tweaking for a bit now, I’m testing it out tonight to see if it needs further tweaking or not. Bill said perfect! I think I'll put some finely chopped jalapeno's on the table too.

We are having 2 couples over for an “adult sleepover” no no no nothing like that trust me!
The evening before Mardi Gras we will have a great dinner and beverages and weather permitting a bonfire, with some dear friends, they’ll sleep over and then early the next day March 4th. we’ll head over to Eunice for the parade and festivities!!!!!

And save any left over pasta for another dish


★★★★★ 1 vote

Stove Top


  • ·
    4 skinless and boneless chicken thighs
  • ·
    2 tablespoon tequila { whatever brand you prefer }
  • ·
    2 tablespoons corn oil
  • ·
    zest of 1 lime
  • ·
    juice of 1 lime
  • ·
    2 tablespoons turbinado sugar { divided }
  • ·
    1 cup lime tostitos { made into crumbs }
  • ·
    1 cup progresso italian bread crumbs
  • ·
    5 egg whites { i use large eggs, if you use smaller ones you may need more whites } do not throw out the yolks use them in another dish.
  • ·
    2 teaspoon fine sea salt
  • ·
    1 tablespoon fresh ground pepper
  • ·
    1 large clove of garlic { grated }
  • ·
    corn oil for frying the chicken
  • ·
    1 box fettuccine pasta { cooked 1 minute shy of the recommended cooking time }
  • ·
    1 – 16 ounce jar medium salsa
  • ·
    red onions { chopped fine }
  • ·
    6 ounces of queso fresco mexican cheese { divided in 1/2 }
  • ·
    lime for garnish

How to Make Tequila & lime = Mardi Gras time!


  2. 2 tablespoons tequila, 2 tablespoons corn oil, 1 tablespoon sugar, lime zest, lime juice. Squish the baggie a few times and then add the chicken. Refrigerate overnight and turn the baggie occasionally.
  3. The next day bring out the chicken and let it come to room temperature, and drain from the marinade.
  4. In a bowl beat the egg whites with the sugar, salt, pepper and garlic, until frothy.
  5. In a food processor { or you can put them in the baggie and hit them with something hard }crush the Tostitos till they are very fine, add the Progresso to the Tostitos crumbs, shake to mix.
  6. Dip the chicken in the egg white mixture, then the Tostitos crumbs.
    Let the chicken sit out for about 15 minutes.
  7. Fry the chicken in the oil till crisp and fully cooked on both sides. Remove the chicken from the pan and set aside, keep warm in the oven.
  8. Meanwhile cook the pasta in boiling salted water. When the pasta is done, drain it {but keep one cup of the cooking water } while the pasta is draining add the 1 cup pasta water and the salsa to the same pot. Get this mixture hot and return the pasta to the pot and toss to mix everything. Add ½ of the cheese to the pasta and mix.
  9. TO SERVE:
  10. Place the pasta/salsa on a plate, top with the chicken, add the remaining cheese and red onions and just enjoy.
    And if you love lime like we do you can squeeze some fresh lime juice over the top!

Printable Recipe Card

About Tequila & lime = Mardi Gras time!

Course/Dish: Chicken, Pasta Sides, Salsas
Main Ingredient: Chicken
Regional Style: Mexican

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