Margarita chicken tacos with salsa are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. The combination of juicy chicken, zesty margarita marinade, and fresh salsa creates a flavorful and satisfying dish that will tantalize your taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this recipe will guide you through the steps of preparing this mouthwatering dish, ensuring that you create a memorable meal that will leave your family and friends asking for seconds.
Check out the recipes below so you can choose the best recipe for yourself!
MARGARITA CHICKEN
Marinated in flavors of garlic and lime, this tangy margarita chicken is ready to go whenever the coals are hot! Serve with roasted corn on the cob and lemonade. -Kelly Bruneman, Cedar Park, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 250 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 230mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
MARGARITA CHICKEN TACOS WITH SALSA
Make and share this Margarita Chicken Tacos With Salsa recipe from Food.com.
Provided by Jess N
Categories Chicken Breast
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 525.6, Fat 10.2, SaturatedFat 2.1, Cholesterol 68.4, Sodium 751.6, Carbohydrate 66.3, Fiber 12.3, Sugar 7.3, Protein 42.2
CHARRED TOMATILLO MARGARITA SALSA
Two Mexican party favorites are combined in this delicious green salsa. We love the roasted flavors of the tomatillo, pepper and scallions paired with the peppery and earthy notes of the tequila.
Provided by Food Network Kitchen
Time 1h15m
Yield 2 cups
Number Of Ingredients 9
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.
- Copyright 2013 Television Food Network, G.P. All rights reserved
- From Food Network Kitchens
ADOBO CHICKEN WITH MARGARITA SALSA
Steps:
- For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.
- For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve.
- For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.
SHREDDED CHICKEN SALSA TACOS
These shredded chicken tacos are easy to make, and everyone loves them! Top them with shredded cheese, avocados, lettuce, sour cream, and diced onion, or any of your favorite taco toppings.
Provided by Linny Poutre
Categories Main Dish Recipes Taco Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 306 calories, Carbohydrate 31.2 g, Cholesterol 58.5 mg, Fat 7.6 g, Fiber 2.4 g, Protein 27.1 g, SaturatedFat 1.8 g, Sodium 495.7 mg, Sugar 1.5 g
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.
Tips:
- To save time, use pre-cooked chicken or rotisserie chicken.
- If you don't have a grill, you can cook the chicken in a skillet or in the oven.
- Be sure to marinate the chicken for at least 30 minutes before cooking to infuse it with flavor.
- Use fresh, ripe ingredients for the salsa to ensure the best flavor.
- If you like spicy food, add a jalapeño pepper to the salsa.
- Serve the tacos with your favorite toppings, such as guacamole, sour cream, and shredded cheese.
Conclusion:
Margarita Chicken Tacos with Salsa are a delicious and easy-to-make meal that is perfect for any occasion. The chicken is marinated in a flavorful margarita mixture and then grilled or roasted until cooked through. The salsa is made with fresh tomatoes, onions, cilantro, and jalapenos, and it adds a refreshing brightness to the tacos. The tacos are served with your favorite toppings, such as guacamole, sour cream, and shredded cheese. This recipe is sure to be a hit with your family and friends!
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