Drunken Chicken Tacos

drunken chicken tacos

Sometimes the world can seem like an uncertain place. People are always fighting about this or that. I think it’s always important to find what you can agree on. Well… I think most of us can agree that everybody loves tacos. There are so many ways to try to make tacos your own.

I’ve recently come back to this blog after a very long time to share some of my newer recipes that are primarily plant-based. I do still eat animal based protein on occasion due to extreme blood sugar issues while being fully vegan. Also, I’m allergic to mammal based meats and dairy… Oh yes! I’m all that complicated and a bag of sweet potato chips my friend! I share all of my fully vegan recipes separately on my blog Work Hard Eat Kind. You can even find the recipe for my Vegan Cashew Sour Cream which is whole foods based so you can avoid all the nasty chemicals in the store bought versions. It’s also insanely easy! You can of course, as always, use whatever the heck you want! That’s what this blog has always been about. But, don’t skimp on the guac dude… Guac is life. ❤

Don’t forget to share in the comments what your favorite taco toppings are!

Drunken Chicken Tacos

  • Servings: 10 Tacos Plus Extra
  • Difficulty: Moderate
  • Print

drunken chicken tacos


  • 6 Chicken Breasts
  • 1 Packet Taco Seasoning (You can find GF packets at Wal-Mart or you can make your own.)
  • 1 Beer (I used a GF, Vegan Beer from Red Bridge.)
  • Various Toppings & Sauces (Pictured are guacamole, vegan sour cream, pico de gallo, & there is some vegan nacho cheese with cabbage in the taco itself.)



  1. Preheat your oven to 450 F degrees.
  2. Remove the chicken breasts from the packaging and place on a lined baking sheet. (This makes for much easier clean up.)
  3. Add the contents of the taco seasoning packet to a small bowl.
  4. Add in enough beer until you have a saucy consistency. It shouldn’t be like water but shouldn’t be a paste either.
  5. Use a food brush to spread the sauce all over the chicken until well coated.
  6. Stick in the oven for 20 minutes. Keep an eye on it though, the beer can burn.
  7. When it is done, take it out of the oven and shred it. Did you know you can add it to a large sturdy bowl and use your cake mixer to shred it lightning fast?
  8. Assemble your favorite taco toppings and devour. To make this fully gluten free, look for some gluten free tortillas. I love adding some nacho cheese from Hot for Food, folding, then adding it to a hot pan with olive oil to fry the tacos like in the picture above. They get puffy, and as the oil dries they get a little crispy too. Do all the taco things you love most! Most of all, enjoy!

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