Chicken, Main Dishes, Poultry

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.  I’m pretty sure he questioned this until he saw me tear open the enchilada sauce and dump that in as well.  Once he safely assumed I was not making an adult beverage smoothie, he went back to whatever it is he was doing.

I let this marinate all day and I really would love this chicken grilled but – ❄️ January ❄️!


1 15.5 oz. can of black beans – drained and rinsed

1 box of multigrain taco shells – I used Wegman’s

1 4.5 oz. can of green chiles

1 12 oz. bag of frozen mango

1 cup of chopped tomatoes (I used cherry tomatoes – but use whatever you have on hand)

1 cup of chopped lettuce

1 half of a red onion – roughly chopped

1 package of cotija cheese –  crumbled

1 bag/can of mild enchilada sauce – I prefer Frontera.

1 cup of orange juice

Goya Adobo

1 -2 cups of tequila

Optional: 1 box of Zatarain’s cilantro lime rice



Blend tequila, orange juice, 1/3 cup of mango and enchilada sauce in the blender (bathrobe and slippers optional). 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 a few hours. I let this marinate for about six hours.

Preheat oven to 400 degrees.

Discard the marinade.

In a heavy pan heat up some olive oil. Season each side of the chicken generously with Adobo. Sear the chicken on each side and place in oven for 25-30 minutes.

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!

Magilla rating: 10

Mom rating: 10


Leave a Reply