Tequila Lime Chicken Tacos

For the chicken:
In a bowl combine tequila, water, lime juice, garlic and salt.

Place chicken in a large zip-lock bag, pour marinade into the bag and close. (Try to get out as much air as possible). Refrigerate for 30 minutes to 1 hour.

Preheat a gas grill to medium high. Clean and oil the grate. Season chicken with black pepper. Place chicken on the grill and cook covered, turning as needed until nicely charred and it registers a temperature of 160 F. This should take around 8 to 12 minutes. Transfer to a cutting board, let it cool for 5-10 minutes and slice.

For the cabbage slaw:
In a large bowl combine salt, olive oil and apple cider vinegar and stir. Add cabbage and toss, so it is evenly coated with dressing.

For the pico de gallo (makes 2 cups):
Combine tomatoes, onions, cilantro, lime juice and season with salt. Cover and refrigerate for 30 minutes. It tastes best the same day.

To assemble:
Warm tortillas in a skillet over medium heat. Divide chicken between the tortillas. Add cabbage slaw, pico de gallo and diced avocado. Top with cheese. Serve.