Chicken Tecate Tacos with Spicy Guacamole

Tender, juicy chicken tacos....what's the secret?? Cheap beer. I got a really big tecate, used half-drank half. Perfect combo! Because I wanted these tacos to be simple, I made the guacamole really chunky to prevent needing lots of topping- so it's full of tomatoes, onions and cilantro!

Chicken
2 Tbsp. Olive Oil
3 Chicken breasts, cut thinly and then chopped
1/2 Jalapeno, diced
1 Tbsp. Cumin
1 Tbsp. Cayenne
1 Tbsp. Chili Powder
1 16 oz. Tecate
1 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Guacamole
2 Avocados
1/4 Small Red Onion (about 3 Tbsp.)
1 Tomato, chopped
1/2 Jalapeno, diced
1/2 Lime, Juiced
1 Tbsp. Cilantro, chopped finely
Salt
Pepper

Flour Tortillas
Mexican 4-Cheese Blend

In a large skillet, heat the olive oil. Add the chicken and jalapeno.  Cook over medium heat to start getting the sides a little brown. Sprinkle with salt, pepper, cumin, cayenne and chili powder. Cook for about 5 minutes until all the sides are brown. Pour half the beer over the chicken and let simmer for about 20 minutes. Add the lime juice, cilantro, salt and pepper to taste and cook until liquid is really low (approx. 15 minutes). The key is to keep the temperate at a low medium so the chicken tenderizes.

In a separate bowl, smash the avocados with the back of your fork, add the lime juice, a little salt and pepper and mix thoroughly. Add the onions, tomatoes, cilantro and stir.

These can be as basic as you want. I served with just a little cheese on top...but black beans and sour cream would have added a nice touch! Or perhaps some thinly sliced radishes!

Always love taco night!
-e