Beer-Braised Chicken Tacos

  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
2 tablespoons vegetable oil
1 large onion, finely chopped
450g chicken breasts, sliced
250ml Mexican beer of your choice
2 tsp Old El Paso Smoky BBQ Fajita Seasoning Mix
1 tsp chilli powder
1 tsp cumin
Pinch of salt
1 jar of Old El Paso Thick ‘n’ Chunky Mild Salsa (or Hot if you’d prefer)
12 Old El Paso Crunchy Taco Shells, heated as directed on box
1 jar of Old El Paso Sliced Green Jalapeños
1 bottle of Old El Paso Cool Soured Cream Topping
25g chopped fresh coriander
2 limes, cut in wedges

1. Heat oven to 180?C, gas mark 4.

2. In large frying pan, heat oil over medium-high heat.

3. Add onion and chicken; sprinkle over the BBQ seasoning mix and cook for about 1 minute or until onion is tender.

4. Stir in the beer, chilli powder, cumin, salt and salsa. Heat to boiling.

5. Reduce heat to low; cook uncovered for about 20 minutes, stirring occasionally, until chicken is thoroughly cooked.

6. Meanwhile, place the taco shells open end down on a baking tray and cook in the oven for 2-3 minutes.

7. To serve, spoon chicken mixture into taco shells.

8. Top with jalapeños and sour cream. Sprinkle over some coriander.

9. Serve with lime wedges on the side.

Recipe courtesy of Old El Paso™

Beer Braised Chicken Tacos

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