Best 3 Beergarita Chicken Tacos Recipes

Are you ready to tantalize your taste buds with a culinary explosion of flavors? Introducing the Beergarita Chicken Tacos, a delectable fusion of sweet, sour, and savory sensations that will leave you craving more. This innovative dish combines the refreshing tang of beer and margarita with the succulent flavors of chicken, creating a symphony of tastes that will transport you to taco heaven. Get ready to embark on a culinary adventure as we guide you through the steps to create this tantalizing dish, promising an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

BEERGARITA CHICKEN TACOS

Beergarita Chicken Tacos image

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

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

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

Beergarita image

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

Ingredients

6 (12 fluid ounce) cans or bottles beer
1 (12 fluid ounce) can frozen limeade concentrate (such as Minute Maid®)
12 fluid ounces tequila
6 cups ice cubes

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

Beer-Marinated Chicken Tacos image

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

Ingredients

1 cup dark Mexican beer (Negra Modelo)
1 tablespoon dark sesame oil
1 tablespoon finely chopped garlic
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
6 boneless skinless chicken thighs, about 4 ounces each
6 flour tortillas (6-7 inches) or 6 corn tortillas (6-7 inches)
1 ripe Hass avocado
1 tablespoon fresh lime juice
1/4 teaspoon kosher salt

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

Tips:

For the best flavor, use fresh, high-quality ingredients.
If you don't have a grill, you can cook the chicken in a skillet over medium heat.
To make the beergarita marinade, simply combine all of the ingredients in a bowl and whisk until well blended.
Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
When grilling the chicken, cook it over medium heat until it is cooked through, about 8-10 minutes per side.
To make the beergarita sauce, simply combine all of the ingredients in a saucepan and bring to a simmer. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened.
Serve the chicken tacos with your favorite toppings, such as shredded cabbage, diced tomatoes, sliced avocado, and sour cream.

Conclusion:

These beergarita chicken tacos are a delicious and easy-to-make meal that is perfect for any occasion. The chicken is juicy and flavorful, and the beergarita sauce is the perfect complement. Whether you're serving them for a party or a casual weeknight dinner, these tacos are sure to be a hit.