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Tequila-Lime Tacos

(Makes 4 servings)

Roasted Chicken – 2 cups cooked, shredded

White Onions – 2 cups, chopped

Lime Juice – 1/2 cup, freshly squeezed

Tequila – 1/4 cup

Red Pepper Flakes – 4 teaspoons

Salt – 2 teaspoons

Garlic – 4 teaspoons, minced

Sugar – 2 teaspoons

Balsamic Vinegar – 4 teaspoons

Sour Cream – 1/2 cup

Cilantro – 1/4 cup fresh, chopped

Corn Tortillas – 8, taco size

  • Begin by cooking the onions in a little bit of olive oil over medium-low heat. While onions are cooking, prepare glaze by combining the freshly squeezed lime juice, tequila, red pepper flakes and salt in a bowl. Whisk together and set aside.
  • Onions should be barely starting to brown at this point. Add the sugar to the onions and continue to cook on medium-low heat, stirring occasionally.
  • In a separate heavy bottom skillet, heat 1/2 teaspoon olive oil over medium-high heat and add the garlic. Add the cooked shredded chicken and cook for about 2 minutes. Once chicken has begun to cook, add the tequila-lime glaze and stir. Cook for an additional 2 minutes or until chicken is warmed through. Do not over heat the chicken….it is already cooked, so you just want to warm it up.
  • Once chicken is done, add the balsamic vinegar to the onions and continue to cook for an additional 2 minutes.
  • Heat the corn tortillas in the microwave or directly on the burner. Add some chicken, top with caramelized onions, sour cream and cilantro.

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