Dinner: Tequila and Lime Chicken Tacos

Recipe by Marye Audet This dish is made with chicken thighs, which have more flavor than chicken breasts but you can substitute chicken breasts if you like. The meat needs to be raw for this dish so it can absorb more of the flavor as it cooks. Although

Ingredients

1 1/2 pounds boneless, skinless chicken thighs
3/4 cup tequila
1/4 cup fresh lime juice
2 garlic cloves
2 tablespoons chopped chipotles in adobo
1 tablespoon chili powder
2 teaspoons liquid smoke (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ancho chile powder
1/2 teaspoon smoked paprika
12 corn tortillas

Instructions

In the slow cooker, combine all the ingredients except the tortillas and toppings.
Cover and cook on low for 8 hours or on high for 4 hours.
Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the slow cooker and stir to blend.
Warm the tortillas in a dry skillet over medium heat and fill them with the chicken mixture. Serve with the toppings.

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