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Tropical Tequila Tacos


7 oz Terrapin Ridge Farms Tropical Tequila Sauce
1.5 lbs Chicken Breasts, grilled and sliced
1/2 Red Onion, diced
1 Red Bell Pepper, grilled and diced
1 Mango, diced
1 Lime, juiced 2 oz Crumbled Goat Cheese
1 8.5 oz Jasmine Rice package
1 can Black Beans, half drained
1 tbsp White Wine Vinegar
1/4 tsp Salt 1/4 tsp Pepper
1 tsp Cumin 4 tbsp Cilantro, chopped
1/2 cup Greek Yogurt
1 package Whole Wheat Tortillas

Marinate the chicken breasts in 5 oz of Terrapin Ridge Farms Tropical Tequila Sauce for at least 2 hours prior to grilling. 
Grill the chicken breasts until cooked to 165°F. 
Lightly char the red bell pepper on the grill.
Set aside. 
Remove chicken and place on a plate and cover with foil to let rest while prepping other ingredients.
 Meanwhile, drain half of the liquid from the black bean can and pour the remaining liquid and the beans into a saucepan. 
Add the white wine vinegar, cumin, salt, pepper, and 1 tbsp of cilantro to the beans and simmer for 10 minutes. 
Cook the jasmine rice in the microwave as directed on the package. 
Remove and place in a bowl with half of the lime juice and 1 tbsp of cilantro. 
Meanwhile, dice your mango, red onion, and red bell pepper then mix all three ingredients in a bowl. 
Add 2 oz of Terrapin Ridge Farms Tropical Tequila Sauce and the rest of the lime juice and 1 tbsp of cilantro, to create a salsa. 
Assemble your taco by layering the rice, black beans, chicken, mango salsa, goat cheese, arugula, and top with Greek yogurt. 
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