Happy Cinco De Mayo! You all know how much CHAARG girls love tacos — spicier the better [extra Sriracha, please ; )]. Since it is Cinco de Mayo [which so coincidentally fell on #TacoTuesday] we couldn’t pass up sending an incredible taco ++ spicy marg recipe your way.
[Side note: this sauce… oh lawd — still drooling over it. It’s that kind of sauce that you just want to put on everything. + I mean everything. I have been day dreaming all day about putting it over eggs + sweet potato hash… or a sammy. You’ll soon have these day dreams, too. *heart eyeballz emoji*]
FOR THE TACOS//
3 boneless, skinless Chicken Breasts
1 Avocado [sliced]
⅓ cup shredded Mexican Cheese
½ Yellow Onion [diced]
Juice of 1 Lime
Lettuce + Red Cabbage Mix
Cilantro [to garnish]
Fresh Jalapenos [to garnish]
1 can Black Beans
1 tbsp EVOO
1-2 tbsp Worcestershire Sauce
1 tbsp Onion Powder
1 tbsp Lemon//Garlic Seasoning [my fav is Flavor God]
1 tbsp Cumin
½ tbsp Cayenne Pepper
½ tbsp Black Pepper
1 tsp Chili Powder
1 cup Plain Nonfat Greek Yogurt
½ – 1 cup Chipotle Peppers in Adobo Sauce [depending on how spicy you want it]
1 handful of fresh Cilantro
Juice of 1 Lime
1 fresh Jalapeno [sliced]
1.5-2 ounces Tequila
2 cups Pineapple Juice
1 tsbp Agave
Juice of ½ Orange
1] Cut chicken breast into chunks + place in a skillet over medium//high heat. Pour in olive oil + worcestershire sauce + sprinkle seasoning on top [make sure each piece is evenly coated]. Cook for about 5-10 minutes, or until cooked thoroughly [no pink showing!].
2] Place the cooked chicken in a food processor + pulse until chicken is shredded [I did this in 2 batches — be careful because the chicken is very hot!]. Once the chicken has been shredded place in a bowl + put aside.
3] Now it’s time to make that sauce! In a food processor, combine all *sauce* ingredients + blend until smooth//creamy! *I will warn you — this sauce is pretty spicy, but oh so delicious! If you want to make it less spicy simply, put less chipotle peppers or remove the seeds from the peppers!
4] Let’s get to stackin’ — I layered mine starting with the lettuce//cabbage mix + chicken + chopped white onion + cheese + 1 slice avocado + fresh jalapeno slices + cilantro + lime juice + the amazing//delicious chipotle sauce!
- Chop 1 fresh jalapeno into slices + place in a mason jar.
- Pour in about 2 cups of tequila! Let the tequila infuse for about an hour — the longer you let it infuse the spicier it will be!
- Once the tequila has infused pour into your cute margarita glass with the jalapeno slices for garnish!
- Pour in 2 cups pineapple juice + mix in 1 TBSP agave!
- ++ mix in the juice of ½ an orange + stir!