Tequila Pesto Chicken Tacos

Tequila Pesto Chicken Tacos


  • 1 whole chicken, salt and pepper to taste
  • 3 Tbs. almonds
  • 1 1/4 cilantro
  • 1/8 c. tequila
  • juice of one lime
  • 3 Tbs. olive oil
  • 3 cloves garlic, whole
  • 1 Tbs. cumin
  • 1/8 tsp. cayenna pepper
  • 1 red bell pepper

Cooking Steps

Cover chicken with olive oil salt and pepper and put it in a crock pot. Roast for 8 hours, then remove and allow it to cool.
Preheat oven to 350. On a small baking sheet, roast 3 Tbs. of almonds until they turn dark brown (about 8 mins). Remove from oven and place in a food processor along with cilantro, tequila, lime juice, olive oil and garlic cloves and process until you have a smooth consistency. Then add cumin and cayenne and process for another 1-2 mins. Once the chicken has cooled, start shredding it and place meat in a large bowl. I used almond tortillas or walk on the wild side and use organic corn. Smear pesto on thetortillas or you can use large-leaf of lettuce and pile on the chicken and top with bell peppers, purple onion or whatever else you prefer.

*You can leave out tequila and use more lime juice..
** You can also use walnuts instead of almonds but they give a drier end-result, so you may want to add more oil and tequila.


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