Beergarita Chicken Tacos Recipes
BEERGARITA CHICKEN TACOS
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
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 294 calories, Fat 7g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 627mg sodium, Carbohydrate 32g carbohydrate (16g sugars, Fiber 1g fiber), Protein 25g protein.
BEERGARITA
My mum taught me how to make these and I have been hooked ever since.
Provided by Jodean Seniuk
Categories Drinks Recipes Cocktail Recipes Tequila Drinks Recipes
Time 10m
Yield 12
Number Of Ingredients 4
Steps:
- Pour beers into a large pitcher. Add limeade; stir to combine. Use limeade can to measure out tequila; pour into pitcher and stir to combine. Serve over ice.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 29 g, Protein 0.8 g, Sodium 7.4 mg, Sugar 21.8 g
BEER-MARINATED CHICKEN TACOS
Make and share this Beer-Marinated Chicken Tacos recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h41m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Make marinade: in a small bowl, whisk the marinade ingredients.
- Place the thighs in a large plastic zip-lock bag and pour in the marinade.
- Press the air out of the bag and seal tightly.
- Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 1-4 hours, turning bag occasionally.
- Make the guacamole: scoop the avocado flesh into a bowl; add the lime juice and salt.
- Using a fork, mash the ingredients together.
- Cover with plastic wrap, placing it directly on the surface to prevent browning, and refrigerate until about 1 hour before serving.
- Remove thighs from the bag and discard the marinade.
- Grill over Direct High heat until the meat is firm and juices run clear, 8-10 minutes, turning once or twice.
- Cut the chicken into thin strips.
- Warm the tortillas over Direct Medium heat for about 1 minute, turning once.
- Pile the sliced chicken inside the tortillas; top each with a spoonful of guacamole; serve warm.
Nutrition Facts : Calories 397.7, Fat 17.7, SaturatedFat 3.3, Cholesterol 85.9, Sodium 926.7, Carbohydrate 30.4, Fiber 4.6, Sugar 1.1, Protein 25.4
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