Summer's End + {Strawberry Margarita Chicken Tacos}

Even though I talked about going back-to-school in last week's post, I am still 100% in denial that summer is over. I still want there to be light well into the evening, to sip on strawberry watermelon sparkling sangria, and to eat everything topped in berries --- like this chopped salad, this cobbler, this other sangria, these muffins, these popsicles, and today's tacos.  I know everyone else is already posting pumpkin recipes and 101 things to make in your slow cooker, and soups made with fall vegetables... but I just can't do it! Not yet.

Introducing Strawberry Margarita Chicken Tacos:

It's official: I have a new favorite taco!!! I'm finally giving my honey sesame fish tacos a run for their money.

The tequila, lime juice, and strawberry preserves create the perfect sauce for the chicken. These tacos are:

  • ready in 15 minutes or less
  • sweet, yet savory
  • such a unique flavor combination
  • seriously addictive

Question:

  • What about you? Are you ready for all things pumpkin/fall veggies/slow cooker?

Strawberry Margarita Chicken Tacos

Description

Strawberry Margarita Chicken Tacos

Ingredients

2  
Cooked Chicken Breasts (I used a rotisserie chicken!)
2 tablespoons
tequila (I used Jose Cuervo Especial)
2 tablespoons
Key Lime Juice (I used Nellie & Joe's)
2 tablespoons
strawberry preserves
1 teaspoon
Minced Garlic
1⁄2 teaspoon
Paprika
1 cup
cashews (optional)
1⁄2 cup
Key Lime Juice (for the cashews to soak in)
1⁄4 cup
plain almondmilk (to blend with the cashews)
   
Diced Strawberries (for serving)
   
shredded lettuce (for serving)
   
roasted bell peppers (for serving)
6  
Small Flour Tortillas (for serving)

Notes

The cashew lime sauce is a dairy-free alternative to sour cream or greek yogurt to top the tacos. Any of those 3 would work though!

Instructions

  1. If you are going to make the cashew lime sauce, soak the cashews in 1/2 a cup of key lime juice for 2 - 4 hours. Then drain, and puree the cashews with 1/4 cup of almondmilk using an immersion stick blender.
  2. Shred the cooked chicken breasts with a fork or your hands. You want small thin strips!
  3. Add the shredded chicken, the tequila, lime juice, strawberry preserves, garlic, and paprika in a medium skillet.
  4. Cook over medium heat, stirring frequently, for approximately 8 minutes.
  5. Serve with tortillas, shredded lettuce, roasted bell peppers, and the cashew lime sauce.

Yields 6 Tacos