Refresh your taste buds with these zesty japapeño-lime chicken tacos!
INGREDIENTS
1 lb. boneless skinless chicken breast
4 tbsp. El Pato Jalapeño Hot Sauce
1 can refried black beans
Flour or corn tortillas
Zest and juice of 2 limes
3 cloves garlic
1 cup water
1 oz. tequila
Orange Juice
1 cup chopped cilantro
1 tsp. cumin
dash of smoked paprika
Guacamole (optional)
Pickled onions (optional)
INSTRUCTIONS
- Season chicken breast with salt and pepper. Sauté in olive oil until done (about 4 mins. each side depending on size) Set chicken aside to cool.
- Put garlic through a garlic press and into the same hot pan. Allow garlic to become fragrant (about 30 sec. – 1 min.) Add cup of water and scrape up any leftover browned bits of chicken with wooden spoon and stir.
- Add lime juice and zest, orange juice, tequila, cumin, paprika into pan. Move to low heat.
- After chicken has cooled for about 5 mins., shred chicken with a fork. Add chicken to pan and simmer.
- Heat black beans in microwave or stove top. When liquid has evaporated, turn off heat.
- Add cilantro to chicken and stir.
- Heat/toast tortillas in dry pan and assemble tacos with beans and chicken. Garnish with guacamole, pickled onions, and drizzle El Pato Jalapeño hot sauce on top.
- Enjoy with your friends and family on Taco Tuesday…or any day of the week!
Recipe submitted by Paul Brittain!
