Tequila Chicken Tacos

At precisely 10:25 AM on Sunday morning, I let the blender rip.  Our blender is a loud, jet engine volume, old school dinosaur that I will hold onto until it decides to die of natural causes.

My husband walked in on me pouring tequila, mango and orange juice into this beast while I was still in my bathroom and slippers. He looked a little panicked until he saw me tear open the enchilada sauce and dump that in as well.

I really would love this chicken grilled but – ❄️ January ❄️!

Tequila Chicken Tacos

Like a mango margarita........but in a taco
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anoldiebutafoodie, basking ridge, bedminster, bernardsville, chicken breasts, far hills, Frontera, goya, Jose Cuervo, mango, morris county, morristown, new jersey, new recipe, old el paso, orange juice, peapack-gladstone, somerset county, somerville, taco, taco tuesday, tequila, Wegman's
Servings: 6
Calories: 365kcal


  • 1 15.5 oz can black beans rinsed and drained
  • 1 box multigrain taco shells
  • 1 4.5 oz can green chiles
  • 4 chicken breasts large, boneless, skinless
  • 1 12 oz bag frozen mango
  • 1 cup tomatoes chopped
  • 1 cup lettuce chopped
  • 1 half red onion
  • 6 oz cotija cheese crumbled
  • 1 bag enchilada sauce
  • 1 cup orange juice
  • 1 cup tequila
  • 1 pinch Goya Adobo


  • Blend tequila, orange juice, 1/3 cup of mango and enchilada sauce in the blender. Reserve 1/4 cup and hold aside in a separate container.  Keep in fridge.

  • Place chicken in a storage container with a lid and marinate in the fridge for 1 hour.
  • Preheat oven to 400°
  • In In a heavy pan heat up some olive oil. Season each side of the chicken generously with Adobo. Sear the chicken on each side for 4 minutes on high heat, then place in oven for 25-30 minutes.

    Discard excess marinade
  • While the chicken is cooking, prepare the rice according to the instructions (microwave).
  • Chop the lettuce, tomato and onions. Drain and rinse the beans. Keep a handful of mango aside for the tacos.
  • Carefully remove pan from oven and place chicken on a cutting board to rest for at least 10 minutes.
  • In the same pan, cook the onions and peppers until softened. Add the black beans and the remaining mango. Add the 1/4 cup of the marinade (I cannot stress enough that this should not be the same marinade used on the chicken - but the 1/4 cup that was separated before marinating the chicken).
  • While this is cooking, thinly slice the chicken.
  • Heat the taco shells for five minutes and serve
  • PS:  The black bean mixture lines the taco and then stuff with everything else!


Calories: 365kcal | Carbohydrates: 7g | Protein: 37g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 122mg | Sodium: 525mg | Potassium: 733mg | Fiber: 1g | Sugar: 6g | Vitamin A: 515IU | Vitamin C: 26mg | Calcium: 156mg | Iron: 1mg
Tried this recipe?Let us know how it was!

Tag Me on Instagram

Did you make this?  I’d love to see!  Tag me @therealanoldiebutafoodie

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.