Beergarita Chicken Tacos
TOTAL TIME: Prep: 20 min. Cook: 2-1/2 hours
YIELD: 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
Ingredients
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1 bottle (12 ounces) Mexican beer or chicken broth
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1 cup thawed nonalcoholic margarita mix
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1 can (4 ounces) chopped green chiles, undrained
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2 tablespoons lime juice
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1 teaspoon grated lime zest
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1 teaspoon salt
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon pepper
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1-1/2 pounds boneless skinless chicken breast halves
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12 taco shells
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Optional toppings: Shredded pepper jack cheese, minced fresh cilantro, thinly sliced radishes and sour cream
Directions
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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.
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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.
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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