JALAPEÑO CHICKEN TACOS

Refresh your taste buds with these zesty japapeño-lime chicken tacos!

INGREDIENTS

1 lb. boneless skinless chicken breast
4 tbsp. El Pato Jalapeño Hot Sauce
1 can refried black beans
Flour or corn tortillas
Zest and juice of 2 limes
3 cloves garlic
1 cup water
1 oz. tequila
Orange Juice
1 cup chopped cilantro
1 tsp. cumin
dash of smoked paprika
Guacamole (optional)
Pickled onions (optional)

INSTRUCTIONS

1. Season chicken breast with salt and pepper. Sauté in olive oil until done (about 4 mins. each side depending on size) Set chicken aside to cool.
2. Put garlic through a garlic press and into the same hot pan. Allow garlic to become fragrant (about 30 sec. – 1 min.) Add cup of water and scrape up any leftover browned bits of chicken with wooden spoon and stir.
3. Add lime juice and zest, orange juice, tequila, cumin, paprika into pan. Move to low heat.
4. After chicken has cooled for about 5 mins., shred chicken with a fork. Add chicken to pan and simmer.
5. Heat black beans in microwave or stove top. When liquid has evaporated, turn off heat.
6. Add cilantro to chicken and stir.
7. Heat/toast tortillas in dry pan and assemble tacos with beans and chicken. Garnish with guacamole, pickled onions, and drizzle El Pato Jalapeño hot sauce on top.
8. Enjoy with your friends and family on Taco Tuesday…or any day of the week!

Recipe submitted by Paul Brittain!