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)

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.