Yesterday may have been Cinco de Mayo, but that isn’t stopping me from sharing one of the best margarita recipes and what I’ll be having for our long-standing dinner tradition, “Taco Tuesday’s”! This time around our tacos will be gluten-free. So, there is this a great Mexican restaurant in Colorado, Rio Grande, who is known for their margarita’s.
When I say known, I mean they have a 3 drink minimum… They are that good and strong! I’m not going to say how I got their top secret recipe, but I pulled a few stings and now I’m putting it out for the WHOLE world to see and share. Trust me… You will want to have margarita’s again!
The Rio Margarita
Recipe courtesy of Rio Grande.
Ingredients
- 3 parts Jose Cuervo Gold Tequilla
- 1 part Juarez Triple Sec
- 3 parts Rose’s Lime Juice
- 1 part Water
- 2 parts Apple Juice (the clear kind)
Directions
Chicken Tacos with Mango-Avocado Salsa
Recipe coutresy of myrecipes.com.
Ingredients
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground red pepper
- 3/4 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 1/2 teaspoons olive oil
- 1/2 cup diced peeled mango
- 1/2 cup diced peeled avocado
- 1/2 cup chopped tomato
- 1/3 cup chopped onion
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon minced jalapeno pepper
- 4 (8-inch) brown rice tortillas (such as Food for Life)
Directions
- Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.
- While chicken cooks, combine mango and next 6 ingredients; stir in remaining 1/4 teaspoon salt.
- Warm tortillas; top evenly with chicken and salsa.
**Note: Since gluten-free tortillas are stored in the refrigerator, they’ll need to be warmed to prevent breaking. Steam them by placing each tortilla on a splatter guard set over a pan of simmering water. Cover with a lid, and heat about 5 to 10 seconds or until they’re soft and pliable. They’re best when filled and eaten immediately after steaming.
Photos courtesy of coolmompicks.com and myrecipes.com.
