Tonight’s taco is BBQ Margarita Chicken Tostadas with Sweet Jalapeño Margarita Salsa.


The review from the internet: n/a


Our review: I cooked some pulled chicken over the weekend. So this was super easy to pull together on a week night.  We mixed up the sauce and then threw the pulled chicken in the pan with sauce and warmed everything up. I also cheated and repurposed my salsa from last night. I just cut up a mango and mixed it in. Aside from the fire-roasted tomatoes and tequila it was almost the same salsa.

After everything was warmed up the tacos were easy to assemble. We topped with cheese. Overall a great easy weeknight meal.

This one gets 🍍🍍🍍 3/5 pineapples. It’s good but it isn’t anything special


The deets:

  • BBQ Margarita Chicken
  • 1 pound boneless skinless chicken breast
  • 1 tablespoon olive oil
  • 1 cup of your favorite BBQ Sauce
  • 2 tablespoons tequila (optional)
  • 2 teaspoons lime zest
  • 2 teaspoons orange zest
  • 1 lime, juiced
  • 1 clove garlic, minced or grated
  • 1 jalapeño, seeded + finely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon salt + pepper
  • Sweet Jalapeno Margarita Salsa
  • 1 (14.5 ounce) can fire roasted diced tomatoes, drained
  • 3/4 cup mango, finely diced (pineapple, peaches, nectarines or really any other fruit would also work)
  • 2 jalapeños, seeded + finely chopped (use 1 for less heat)
  • 2 green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 lime, juiced
  • 2 tablespoons tequila (optional)
  • good pinch of salt
  • For serving
  • 4-8 corn tortillas
  • canola oil
  • 1 batch Mexican Fries
  • 1 avocado, mashed with a pinch of salt, pepper and chopped cilantro + lime juice
  • 1/4 cup fresh cilantro
  • greek yogurt or sour cream
  • queso fresco or cotija cheese, crumbed



Heat a skillet over medium heat. Add canola oil, about 1/4 teaspoon at a time, add one tortilla and cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.

Preheat your grill to medium high heat.

In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, jalapeño, cumin, salt and pepper.

In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce. Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.

While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro. lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.

To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with Mexican Fries, greek yogurt, salsa, cheese and cilantro…fiesta time!

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