Margarita Chicken Tacos With Salsa Recipe

Name: Margarita Chicken Tacos With Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces black beans, rinsed and drained; 1 (8 ounce) can pineapple tidbits, drained (juice pack); 1/4 cup finely chopped red onion; 1 fresh jalapeno pepper, seeded and finely chopped; 2 tablespoons snipped fresh cilantro; 4 teaspoons lime juice; 1/4 teaspoon salt; 4 large boneless skinless chicken breast halves (1-1/4 lb. total); 1/4 cup tequila; 1/4 cup lime juice; 1 tablespoon cooking oil; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 8 flour tortillas, taco size

Servings: persons

15 ounces black beans, rinsed and drained
1 (8 ounce) can pineapple tidbits, drained (juice pack)
1/4 cup finely chopped red onion
1 fresh jalapeno pepper, seeded and finely chopped
2 tablespoons snipped fresh cilantro
4 teaspoons lime juice
1/4 teaspoon salt
4 large boneless skinless chicken breast halves (1-1/4 lb. total)
1/4 cup tequila
1/4 cup lime juice
1 tablespoon cooking oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 flour tortillas, taco size

1
For salsa, in a medium bowl, stir together the beans, pineapple, onion, jalapeno peppers, cilantro, chipotle pepper, the 4 teaspoons lime juice, and 1/4 teaspoon salt. Cover and chill in the refrigerator while chicken marinates.
2
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.
3
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.
4
Cut chicken into 1/2-inch-thick slices. Divide chicken among tortillas and top with salsa. Roll up.

1101

kcal

Calories

Fat

186

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 15 ounces black beans, rinsed and drained, 1 (8 ounce) can pineapple tidbits, drained (juice pack), 1/4 cup finely chopped red onion, 1 fresh jalapeno pepper, seeded and finely chopped, and more.

Yes, Margarita Chicken Tacos With Salsa falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Margarita Chicken Tacos With Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions