Beer Braised Chipotle Chicken Tacos


1 pound boneless skinless chicken thighs

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1 chipotle chile in adobo sauce minced

3 tablespoons adobo sauce from a can of chipotle chiles

1 lime juiced

1 tablespoons grapeseed canola or vegetable oil

3/4 cup Corona Premier


6 radishes thinly sliced

2/3 cup apple cider vinegar

1/3 cup water

1 tablespoon sugar

1 teaspoon salt


1/2 cup sour cream or plain greek yogurt

1 lime juiced

1 tablespoon adobo sauce from a can of chipotle chiles


1 1/2  cups thinly sliced red cabbage

1 lime juiced

1 teaspoon olive oil

salt and pepper to taste

1 to 2 avocados thinly sliced

1/2 cup chopped fresh cilantro

1 cup halved cherry tomatoes

1/2 cup crumbled queso fresco cheese

charred tortillas



Preheat the oven to 350 degrees F.

Place the chicken in a dish or resealable plastic bag and cover it with the salt, pepper, chili powder, garlic powder, minced chili and adobo sauce. Add in the lime juice. Marinate for 30 minutes.

Heat a large oven-safe skillet over medium heat and add the oil. Add the chicken and sear it on both sides until it’s deeply golden brown. Pour in the Corona Premier and let it cook down almost halfway.

Transfer the skillet to the oven and cook for 15 to 20 minutes, just until the chicken is cooked through. Remove the skillet and using forks or kitchen tongs, shred the chicken and toss with any of the juices and beer in the skillet.

To assemble your tacos, add the cabbage and avocado to the tortilla. Top with the chicken, tomatoes, radishes, cilantro, queso fresco and chipotle cream. Enjoy!