Michelada Chicken Tacos

By courtneyepowell

Ingredients

• 1 Lb boneless, skinless chicken breast
• 1 Tsp celery salt
• 1 Tsp black pepper
• 2 Tsp vegetable oil
• 1 Tsp Worcestershire sauce
• 4 Oz tomato juice
• 12 Oz Dos Equis beer
• 1 lime, juiced
• 8 corn tortillas
• 1 cup(s) iceberg lettuce, shredded
• 1 cup(s) tomatoes, chopped

Details

Servings 4
Adapted from heb.com

Preparation

Step 1

Season chicken with celery salt and black pepper. Set Aside.

Heat large skillet over medium‑high flame with oil.

Sear chicken 2 minutes per side, then add Worcestershire sauce, tomato juice, beer and lime juice to pan.

Lower heat to medium‑low and cook for 20 minutes.

Remove chicken from heat and shred with fork. Add pan drippings to shredded chicken.

To build tacos, fill tortillas with chicken, shredded lettuce and tomatoes.