Recipe Background
Ground beef is the iconic taco filling, but "Beer-garita" Chicken Tacos might just give them a run for their money! This feels like an elevation of the Tex-Mex street food staple, with the filling being an extra tender chicken mix infused with the savory, hoppy flavor of beef and the joyful, citrus bounciness of margaritas with extra notes of lime and spicy chiles. Throw on your favorite taco toppings and "Beer-garita" Chicken Tacos become the tops! Stress-free and carefree, these tacos bring a terrific triumph to the dinner table!
Ground beef is the iconic taco filling, but "Beer-garita" Chicken Tacos might just give them a run for their money! This feels like an elevation of the Tex-Mex street food staple, with the filling being an extra tender chicken mix infused with the savory, hoppy flavor of beef and the joyful, citrus bounciness of margaritas with extra notes of lime and spicy chiles. Throw on your favorite taco toppings and "Beer-garita" Chicken Tacos become the tops! Stress-free and carefree, these tacos bring a terrific triumph to the dinner table!
Ingredients
For the tacos:
- 1 (12-ounce) bottle Mexican beer or chicken broth
- 1 cup non-alcoholic margarita mix thawed
- 1 (4-ounce) can chopped green chiles undrained
- 2 tablespoons lime juice
- 1 teaspoon lime zest grated
- 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 chicken breast boneless and skinless
- 12 taco shells
Optional toppings:
- Pepper Jack cheese to taste, shredded
- fresh cilantro to taste, minced
- radishes to taste, thinly sliced
- sour cream to taste
Directions
- Combine the beer, the margarita mix, the chiles, the lime juice, the lime zest, the salt, the garlic powder, the onion powder, the chili powder, the cumin, the pepper, and the chicken in a 3-4-quart slow cooker.
- Cover and cook on low heat until the chicken reaches an internal temperature of 165 degrees F, about 2 hours 30 minutes-3 hours.
- Transfer the chicken from the slow cooker and shred it with two forks.
- Add the shredded chicken back to the slow cooker and heat through.
- Serve the chicken in the taco shells topped with the cheese, the cilantro, the radishes, and the sour cream.
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