Michelada Chicken Tacos

Drinks and dinner all in one! These michelada-infused tacos bring happy hour to you–in less than an hour.
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30 Minutes Prep
30 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 1/4 cup sour cream
  • Small check mark in a circle icon 2 tablespoons mayonnaise
  • Small check mark in a circle icon 2 tablespoons finely chopped fresh cilantro leaves
  • Small check mark in a circle icon 2 cloves garlic, finely chopped
  • Small check mark in a circle icon 1 tablespoon lime juice
  • Small check mark in a circle icon 2 cups shredded green cabbage
  • Small check mark in a circle icon 1/2 cup Mexican beer
  • Small check mark in a circle icon 1 tablespoon hot sauce
  • Small check mark in a circle icon 1 tablespoon soy sauce
  • Small check mark in a circle icon 1 tablespoon honey
  • Small check mark in a circle icon 1 teaspoon Muir Glen™ organic tomato paste (from 8-oz can)
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon 2 tablespoons vegetable oil
  • Small check mark in a circle icon 1 package (20 oz) boneless skinless chicken thighs, cut in 1-inch pieces
  • Small check mark in a circle icon 8 Old El Paso™ Soft Tortilla Bowls, heated as directed on box
  • Small check mark in a circle icon 1/2 cup diced tomato
  • Small check mark in a circle icon 1/4 cup crumbled queso fresco cheese
  • Small check mark in a circle icon 1/4 cup thinly sliced green onions
Preparation
  1. In medium bowl, mix sour cream, mayonnaise, cilantro, garlic and lime juice. Add cabbage; toss to coat.
  2. In medium bowl, beat beer, hot sauce, soy sauce, honey, tomato paste and taco seasoning mix with whisk.
  3. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 4 to 6 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in beer mixture. Heat to boiling. Reduce heat to low; cook 6 to 9 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
  4. Divide Creamy Cabbage Slaw among bowls. Spoon chicken mixture into bowls; top with remaining ingredients.
Expert Tips
  • Mexican hot sauce works best in this recipe. Our favorite is Cholula™ original hot sauce.
  • Michelada is a drink made with beer, lime juice, piquant seasonings and sometimes tomato juice. We tested with different Mexican beers and preferred dark malted lagers for this recipe.
Nutrition
1 Serving: Calories 280 (Calories from Fat 130); Total Fat 15g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 75mg; Sodium 610mg; Potassium 220mg; Total Carbohydrate 19g (Dietary Fiber 1g); Protein 18g % Daily Value: Vitamin A 8%; Vitamin C 8%; Calcium 8%; Iron 10% Exchanges: 1/2 Starch, 1/2 Other Carbohydrate, 1/2 Vegetable, 2 1/2 Very Lean Meat, 2 1/2 Fat Carbohydrate Choices: 1