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Beergarita Chicken Tacos

Total Time

Prep: 20 min. Cook: 2-1/2 hours

Makes

6 servings

I was at my friend's bachelorette party the first time I had a beergarita, and I loved it! It was the inspiration for these delicious chicken tacos. I love that they have traditional taco flavors with a fun twist from the margarita! —Ashley Lecker, Green Bay, Wisconsin
Beergarita Chicken Tacos Recipe photo by Taste of Home

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

Directions

  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 165°, 2-1/2 to 3 hours.
  2. Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.

Can you freeze Beergarita Chicken Tacos?

Freeze cooled chicken 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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