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.

No additional tips available.

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

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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.

Margarita Chicken Tacos With Salsa

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