Beergarita Chicken Tacos

  Chicken & Turkey

The first time I had a "beergarita" I loved it so much that it became the inspiration for these chicken tacos. They have traditional flavors with a fun margarita twist!

Beergarita Chicken Tacos

Average Rating: 0

TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 6 servings.

Ingredients

  • 1 bottle (12 ounces) Mexican beer or chicken broth
  • 1 cup thawed nonalcoholic margarita mix
  • 1 can (4 ounces) chopped green chiles, undrained
  • 2 tablespoons lime juice
  • 1 teaspoon grated lime zest
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1-1/2 pounds boneless skinless chicken breast halves
  • 12 taco shells
  • Optional toppings: Shredded pepper jack cheese, minced fresh cilantro, thinly sliced radishes and sour cream

Instructions

  • 1. Combine the first 11 ingredients in a 3- or 4-qt. slow cooker; top with chicken. Cook, covered, on low until a thermometer inserted in chicken reads 165آ°, 2-1/2 to 3 hours.
  • 2. Remove chicken; shred with two forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.
    Freeze option:
    Freeze cooled meat mixture and juices in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts

2 tacos: 294 calories, 7g fat (3g saturated fat), 63mg cholesterol, 627mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 25g protein.

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