Tacos and Blackberry Margaritas
Cinco de Mayo or Taco Tuesday-we're taking a deep dive into the vibrant world of chicken, beef, and shrimp tacos paired with a tantalizing twist on the classic margarita: blackberry margaritas.
Equipment
- cocktail shaker
Ingredients
Ground Beef Tacos
- 1 lb grass-fed ground beef
- 1/2 onion (diced)
- 1 tsp minced garlic
- 3 packages taco seasoning (or 3-4 tbsp per meat selection)
Ground Chicken Tacos
- 2-3 chicken breasts (shredded)
- 1/2 onion (diced)
- 1 tsp minced garlic
- 1/4 cup chicken broth
- 1 can tomato sauce
Shrimp Tacos
- 12 oz wild caught shrimp (I like to get mine peeled, de-veined, and tails removed from Whole Foods - this is a great option for a quick meal)
- 1/2 onion (diced)
- 1 tsp minced garlic
- 1 tsp cayenne spice
- 1/4 cup broth of choice
Tortillas
- 1 package corn tortilla shells
- 1 tbsp olive oil
Toppings
- shredded cheese
- shredded lettuce
- diced tomatoes
- 1-2 avocados
- coleslaw mix salad
- sour cream
- salsa
- guacamole salsa or green salsa
Blackberry Margaritas
- margarita mix
- ice
- patron tequila
- blackberry jam
- 1-2 limes
- sugar (for glass rims)
- purple sprinkles (for glass rims)
- fresh blackberries
- 1 can tomato sauce
Instructions
Homemade Taco Shells - In the oven!
- Preheat oven to 425 degrees and place a cookie sheet on the bottom rack to catch the spare oil dripping down.
- Hot tip: Buy really fresh corn taco shells.
- Heat the whole package up in the microwave for 30 seconds so they are soft.
- Coat each side of the corn tortilla with oil by either spraying it on both sides, or brushing with a pastry brush.
- Drape the oiled taco shell over two rungs of the oven racks to create the taco shell shape. I was able to drape 14 shells at once.
- Cook for 6-8 minutes or until desired crispness is reached.
Beef Filling for Tacos
- Fry up grass-fed beef with a packet of taco seasoning or 3 tbsp and a sliced onion.
- Add to cooked taco shell, alone with cheese, lettuce, tomato, avocado, sour cream, and salsa.
Chicken Filling to Tacos
- Place a sliced onion into a tbsp of olive oil in a pressure cooker on the saute setting and cook for 5 minutes or until the onion is soft.
- Add 3-4 chicken breasts, taco packet, 1 can of tomato sauce, salt, and pepper to taste and a 1/2 cup of chicken stock to pressure cooker.
- Set cooking time to 16 minutes so the chicken will shred with either two forks or the paddle attachment to your standing mixer. (This is the new and fast way to shred chicken super easy).
- Fill crispy shells with chicken filling, cheese, lettuce, tomatoes, avocados, sour cream, and salsa.
Shrimp Filling for Tacos
- In a frying pan, heat up 1 tbsp of olive oil.
- Add in sliced onion and a tsp of minced garlic. Cook until fragrant and soft.
- Add in cleaned shrimp that is de-veined and tails off.
- Salt and pepper to taste, add in one packet of taco seasoning, and add a pinch of cayenne pepper.
- Add 1/4 cup of broth of your choice. I used chicken broth.
- Cook until the shrimp filling is pink and done. I like to steam them in the frying pan with a lid on.
- Load shrimp filling into taco shells.
- Add cole slaw mix, fresh tomatoes, avocados, fresh cilantro, sour cream, and green salsa on top.
Blackberry Margaritas
- Pour desired amount of margarita mix into margarita shaker and add 1-2 shots of parton.
- Add 1 tbsp of blackberry jam to mix and stir with a spoon to dissolve jam.
- Add ice to shaker and shake for 2-3 minutes.
- Line a glass rim with lime juice and dip into sugar and purple sprinkle mixture for added color.
- Pour shaker contents into the margarita glass and garnish with a sliced lime and a few fresh blackberries.