Tequila Chicken Tacos

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!