It has felt great to be working on new taco recipes, and I have you to thank for it. Thank You! I forgot how much I love a great taco until I started messing around in the kitchen again. This recipe for Tequila Lime Chicken Tacos will not disappoint.
I channeled my inner-Andy and dusted off the slow cooker for this recipe. I had a busy week, as well as we were just coming off of a trip to Portland. I knew I was not up for anything besides tossing ingredients in and letting the slow cooker make its magic. After browning the chicken thighs, I added lots of cilantro, jalapeños, and tequila to the party mix and let it simmer away. It smelled good! Not to mention, the broth from the chicken juices, herbs and tequila were outstanding. I was that girl standing over the pot with a big spoon.
Before serving, I shredded the meat, poured some of the broth over the top and laid it out on a baking sheet. Then I crisped it all up in the oven, just as I do with carnitas. I kept the toppings for these Tequila Lime Chicken Tacos simple, only some mango salsa that I jazzed up with serranos, cilantro, spring red onions and avocado that adds some creaminess. I love using fruit when making salsas as it adds some natural sweetness mixed along with fire.
Crispy chicken goodness smothered with a spicy mango avocado salsa is a great way to end a Tuesday night! They are good. I mean darn good.
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Tequila Lime Chicken Tacos
8 chicken thighs, skin on
1 tablespoon olive oil
1/2 medium yellow onion, thinly sliced
1/2 medium jalapeño, thinly sliced
3 garlic cloves, finely minced
1 cup cilantro, roughly chopped
1 lime, zest, and juice
1/3 cup silver tequila
2 mangos, roughly chopped
1 avocado, medium dice
1/4 cup cilantro, minced
1 serrano pepper, finely minced
1/8 cup red onion, finely minced
1 lime, juice only
Season the chicken thighs with salt and pepper.
Heat the 1 tablespoon of olive oil over medium heat.
Brown the chicken thighs, then remove and place on a plate.
Add the onions to the same pot, stir and cook for 3 minutes.
Add the garlic and stir.
Place the onion mixture and chicken thighs into the slow cooker, then add the 1 cup of cilantro, lime zest, and juice along with the tequila.
Cook on high for 4 hours.
An hour before serving mix together the mango, avocado, 1/4 cup cilantro, serrano pepper, red onion, and lime juice. Season to taste with salt and pepper. Set aside.
Remove the bones from the thighs, discard the skin and shred the meat.
Place the meat on a baking sheet, and pour about 1/3 of the broth over the meat and toss with a fork to mix.
Preheat the oven to 425, then slide in the baking sheet full of meat. Cook for 20 minutes, stirring every so often, until golden brown and lightly crispy.
Heat the tortillas.
Place some chicken on each tortilla and top with the mango salsa.