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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
  • Total Time
    Prep: 20 min. Cook: 2-1/2 hours
  • Makes
    6 servings


  • 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


  • 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
2 tacos: 294 calories, 7g fat (3g saturated fat), 63mg cholesterol, 627mg sodium, 32g carbohydrate (16g sugars, 1g fiber), 25g protein.

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