This Margarita Mix Chicken Quinoa Taco Recipe would be the perfect dish for your Cinco de Mayo Party!

I grew up in New Mexico, so naturally I think Tacos are manna from Heaven. We have them in our house once a week, AT LEAST. I love to try new recipes, add something extra, but I basically use the same ingredients every time. And they turn out amazing EVERY TIME…just like this Margarita Mix Chicken Quinoa Taco Recipe.

A little disclaimer…I’ve never had a margarita…or any other mixed drink for that matter because I don’t drink alcohol. I actually got the idea from my mom, so you know it’s okay, right? The margarita mix has such a great flavor and you can find it in any store. Plus, you don’t have to squeeze a bajillion limes to make the marinade. I also put some of the mix in a glass with some coconut syrup and club soda…DELICIOUS!

If you’re leery of the quinoa on a taco, don’t be. It adds some great texture and a little extra saltiness that I love. You could substitute it for rice (with a lot of extra calories), or leave it off. Just promise me you’ll give it a shot, though…mmkay? I actually keep already made quinoa on hand because I put it in a lot of salads and it makes the prep time so much easier!

Print Recipe

Margarita Mix Chicken Quinoa Taco Recipe

Prep Time15

Cook Time20

Total Time35

Servings: 4

Author: Erin

Ingredients

1 lb. chicken breast
1 c. margarita mix
salt and pepper to taste
2 Tbs. olive oil or butter
1 c. cooked quinoa
Coconut Oil
6-8 Corn tortillas
pineapple
avocado
limes

Instructions

Add chicken breast, margarita mix and salt and pepper to a plastic bag and marinate at least 2 hours.
Once the chicken is done marinating, heat olive oil in a pan to medium, then add chicken to pan.
Cook on each side until chicken is cooked all the way through (about 7 minutes on each side), cut chicken into small chunks, then add back to the pan for a minute. Set aside.
Heat another pan to medium high heat and add about 1 tsp. coconut oil per tortilla. Place tortillas in pan (do not layer one on top of the other).
Cook on each side until the tortilla is crispy.
Season quinoa with a little lime juice and salt and pepper.
Layer tortilla with quinoa, chicken, the pineapple and avocados and serve!