Cooked Chicken Breasts (I used a rotisserie chicken!)
tequila (I used Jose Cuervo Especial)
Key Lime Juice (I used Nellie & Joe's)
Key Lime Juice (for the cashews to soak in)
plain almondmilk (to blend with the cashews)
Diced Strawberries (for serving)
shredded lettuce (for serving)
roasted bell peppers (for serving)
Small Flour Tortillas (for serving)
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!
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.
Shred the cooked chicken breasts with a fork or your hands. You want small thin strips!
Add the shredded chicken, the tequila, lime juice, strawberry preserves, garlic, and paprika in a medium skillet.
Cook over medium heat, stirring frequently, for approximately 8 minutes.
Serve with tortillas, shredded lettuce, roasted bell peppers, and the cashew lime sauce.