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Beergarita Chicken Tacos Recipe

Name: Beergarita Chicken Tacos
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
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

Taste of Home

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

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

Method

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.

Remove chicken; shred with 2 forks. Return to slow cooker; heat through. Using a slotted spoon, serve in taco shells with toppings as desired.

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