Margarita Chicken Tacos With Salsa Recipes

BEERGARITA CHICKEN TACOS

Steps:

• 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. 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.

CHARRED TOMATILLO MARGARITA SALSA

Steps:

• Place the tomatillos, poblanos and scallions on a rimmed baking sheet. Drizzle with vegetable oil and season with salt and pepper. Place under the broiler and cook until well charred, turning once, about 5 minutes per side. When cool enough to handle, remove the skin from the poblanos.
• Add the charred vegetables to a food processor along with the tequila, chili powder, lime juice, 1/2 teaspoon salt and a pinch of black pepper. Pulse until smooth but still slightly chunky. Remove to a medium bowl. Season with salt and pepper. Refrigerate until chilled, at least 1 hour or overnight. Serve with tortilla chips.
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MARGARITA CHICKEN TACOS WITH SALSA

Steps:

• For salsa, in a medium bowl, stir together the beans, pineapple, onion, jalapeño peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. Cover and chill in the refrigerator while chicken marinates.
• Place the chicken in a self-sealing bag set in a large bowl; set aside. In a small bowl, stir together the tequila, 1/4 cup lime juice, oil, 1/4 teaspoon salt, and ground black pepper. Pour over chicken in bag. Seal bag. Marinate in the refrigerator for 1 hour, turning bag occasionally. Meanwhile, wrap tortillas in heavy foil; set aside.
• Drain chicken, discarding marinade. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is tender and no longer pink and an instant-read thermometer inserted in centers registers 170 degree F. During the last 5 minutes of cooking, place foil-wrapped tortillas next to chicken on the grill rack until heated through, turning once. Remove chicken to a cutting board.
• Cut chicken into 1/2-inch-thick slices. Divide chicken among tortillas and top with salsa. Roll up.

SHREDDED CHICKEN SALSA TACOS

Steps:

• Place chicken breasts in a large pot, cover with water, and bring to a boil over medium-high heat. Cover the pot, reduce heat to medium, and simmer until cooked through and no longer pink in the centers, about 10 minutes. Transfer chicken to a plate and let cool for 15 minutes. Discard cooking water.
• Shred cooled chicken with your fingers or 2 forks.
• Heat oil in a large skillet over medium heat. Add shredded chicken, 2/3 of the salsa, corn, onion, garlic, jalapeno pepper, and cilantro; bring to a simmer. Cook until heated through, about 15 minutes. Spoon into tortillas and top with remaining salsa.

MARGARITA CHICKEN

Steps:

• In a small bowl, combine margarita mix, lime juice and garlic. Pour 1 cup marinade into a shallow dish. Add chicken; turn to coat. Cover and refrigerate for 2-4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Sprinkle chicken with salt and pepper. Place chicken on oiled grill rack. Grill, covered, over medium heat or broil 4 in. from heat until a thermometer reads 165°, 5-7 minutes on each side, basting frequently with reserved marinade.

SOFT CHICKEN TACOS

Steps:

• In a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Stir in the beans, salsa and taco seasoning; heat through. , Spoon the chicken mixture down the center of each tortilla; roll up. Serve with the toppings of your choice if desired.