Thai Chicken Coconut Soup.  Image of a white bowl with rosettes carved into the edges, with a yellow soup with green onions, chicken and mushrooms pield up in the middle. Smart & Final Recipes curated by Chef Jamie Gwen. Thai Chicken Coconut Soup.  Image of a white bowl with rosettes carved into the edges, with a yellow soup with green onions, chicken and mushrooms pield up in the middle. Smart & Final Recipes curated by Chef Jamie Gwen.

Tequila Lime Chicken Tacos

Super simple and full of fabulous flavor, these tacos are guaranteed to be a hit. You can substitute pineapple juice for the tequila, if you prefer, but be sure to serve the dish with rice and refried beans!

1 tablespoon La Romanella extra-virgin olive oil

3 cups First Street Shredded Chicken

1/4 cup Tequila (or pineapple juice)

Juice of 2 limes

1 teaspoon Sun Harvest Honey

1/4 head red cabbage, shredded

Montecito Corn tortillas, warmed

1 avocado, sliced

1/2 cup Cotija cheese, crumbled

Sriracha Mayo, Pico de Gallo or your Salsa of choice

Salt and freshly ground pepper

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Directions

Heat the olive oil in a large sauté pan over medium heat. Add the chicken and sauté for 1 minute. Add the tequila (or pineapple juice) and simmer for 3 minutes or until the liquid has evaporated. Add the lime juice and honey, season with salt and pepper and stir to combine.

To assemble the tacos, place shredded cabbage onto each tortilla, top with the chicken mixture and garnish with a slice of avocado and crumbled Cotija cheese. Serve with your sauce or salsa of choice.

Serves 4