It’s a Taco Party! We’re pairing the classic tequila cocktail El Diablo with these slow cooker Blackberry & Ginger Tacos. The El Diablo cocktail is a black current and ginger beer drink that’s easy to sip. Having it along side these chicken tacos made in a blackberry and ginger sauce is the ultimate pairing of spicy, sweet, and salty. Recipe for those 21+.
This post is sponsored by Exotico Tequila but all thoughts and opinions are that of my own. Read our disclosure for more details.
Tequila and tacos, is there any better food pairing? A question I get a lot in my inbox is “What is a good way to pair cocktails to food?” Personally, I think if you can use similar ingredients that are in your cocktail to make your food, you’ll be set. When Exotico Tequila approached me to make a tequila and taco pairing that could rock any #tacoparty or Taco Tuesday, that’s exactly what I did. When you think classic tequila drinks most people automatically think the margarita. However, there is another tequila classic that has long been around called the El Diablo. It’s a combination of Reposado Tequila, black currant liqueur, lime juice, and ginger beer. It’s a little spicy and sweet that’s highly underrated. When it came to pairing a taco to it, I wanted something slow cooked with similar flavor profiles. I combined flavors of blackberry, ginger, jalapeño, and tequila in a sauce that makes for tender and juicy chicken tacos. Pairing these two together brings you uniquely flavored tacos that are lifted by bubbly sips of the El Diablo cocktail. Neither too sweet or spicy but perfectly balancing each other out for a light but filling summer dinner. So how is it made?
Blackberry and Ginger Chicken Tacos
This recipe is pretty simple to make. I love that it’s slow cooked, so you don’t have to spend these hot summer evenings over a stove. You’ll start by making your Blackberry and Ginger Sauce. The chicken will slow cook in this sauce and later you will thicken the sauce to have it coat the chicken. Into a blender you’ll add 3 jalapeños that have been deseeded and deveined. Followed by 1.5 cups of blackberries, 3 garlic cloves, 2 tablespoons grated ginger, 2 tablespoons of Exotico Reposado Tequila, 1/4 cup of soy sauce, 1/4 cup of rice wine vinegar, 1/2 cup of agave (or honey), 3 tablespoons of lime juice, cumin, and black pepper. You’ll blend this until it’s smooth. Give it a taste and if the soy sauce hasn’t given it enough salt, add a pinch in and blend again. After that I prefer to strain the sauce through a mesh sieve to get rid of the blackberry seeds. Some people love the crunch they bring, so feel free to leave them in if that’s what you prefer.
Add your sauce and 2-lbs of fat trimmed boneless skinless chicken breast to the slow cooker. Let cook on HIGH for 3-4 hours or on LOW for 6-8 hours. In the last 30 minutes of cooking, remove your chicken from the slow cooker. You’ll combine together cornstarch and water then add it into the sauce in the slow cooker and stir. If you’re not cooking on HIGH turn the slow cooker up to HIGH and add the lid. Shred your chicken and add it back to the slow cooker to cook for the final half hour. Your sauce will thicken and coat your chicken making it extra juicy and tender. From there you can assemble your tacos. I start with corn tortillas that have been heated on an open flame. I top it with the Blackberry and Ginger Chicken, sliced avocado, cilantro, red onion, fresh jalapeño, and feta cheese.
El Diablo Cocktail
What should you pair with tacos for dinner? This El Diablo Cocktail! If the tacos were easy to make, this is will be unforgivingly simple. Into a shaker of ice you’ll combine Exotico Reposado Tequila, Creme de Cassis, and lime juice. If you’ve been here awhile you know Exotico is a favorite of mine. You can find it all over the blog in various tequila recipes. I’m a fan of the fact that it’s 100% blue agave tequila and has these fantastic oak and vanilla notes. Which is a divine pairing to the Creme de Cassis of this cocktail. Creme de Cassis is a black currant liqueur so it’s got these deep berry, earthy, and sweet notes to it. Thanks to it’s earthy notes, it keeps it from being too sweet when mixed. Especially when shaken with a citrus like lime, which is what you’ll do next. You’ll give these ingredients a shake and strain into a highball full of ice. You’ll top it off with ginger beer and serve it with a lime peel twist. It’s light, sweet, and tart, making it pretty perfect for summer sipping and delicious taco bites.
classic tequila cocktail El Diablo with these slow cooker Blackberry & Ginger Tacos. The El Diablo cocktail is a black current and ginger beer drink that's easy to sip. Have it along side these chicken tacos made in a blackberry and ginger sauce makes for the ultimate pairing of a little spicy, sweet, and salty.
- 2 pounds Boneless Skinless Chicken Breast
- 4 Jalapenos (seeds removed and deveined)
- 1.5 cups Blackberries
- 3 cloves of Garlic
- 2 tablespoons Grated Ginger
- 2 tablespoons Exotico Reposado Tequila
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1/2 cup Agave
- 3 tablespoons Lime Juice
- 1 tablespoon Cumin
- 1/2 teaspoon Black Pepper
- 1 tablespoon Cornstarch
- 1/4 cup Water
- 16 Corn Tortillas
- Feta Cheese
- Red Onion
- Lime Wedges
- 1.5 ounces Exotico Reposado Tequila
- 0.5 ounces Creme De Cassis
- 0.5 ounces Lime Juice
- 3-4 ounces Ginger Beer
In a blender make the spicy blackberry and ginger sauce by blending together the blackberries, 3 of the jalapeños, garlic cloves, ginger, tequila, lime juice, rice wine vinegar, soy, and agave. Blend until smooth.
Optional: Strain the blackberry and ginger sauce through a mesh sieve to remove the blackberry seeds from the sauce. I prefer to do this but it is optional.
In a slow cooker combine together all of the blackberry and ginger sauce and the 2 lbs of chicken breast. Cook on high for 6-8 hours or on low for 3-4 hours.
When your chicken has cooked, remove it from the slow cooker to let cool. In the mean time combine together cornstarch and water. Pour it into the crockpot with the blackberry and ginger sauce and stir. Let it sit with the lid on and on high heat.
When your chicken is cool enough to work with, shred it. Then add it back into the slow cooker and let combine with the sauce for an additional 15-30 minutes. Until the liquid as thickened.
Add the blackberry and ginger chicken to corn tortillas and top with feta cheese, jalapeño, avocado, cilantro, and a lime wedge on the side.
Enough to make 1 Cocktail.
Into a shaker full of ice add in Exotico Reposado Tequila, creme de cassis, and lime juice. Shake for 15 seconds.
Add ice to a highball and strain cocktail into the glass. Top the glass off with ginger beer and garnish with a lime peel.
I love easy dinners that let you get behind the bar and create a unique and flavor entertaining experience. I’m going to have these tacos and El Diablo cocktails on repeat for summer, that is for sure. I also love it’s a slight change up to the classic margaritas and tacos we know but it’s still got that familiarity to it. I mean, really who is going to complain about tacos and tequila, ever? No friend of mine, that is for sure! Do you have a taco party coming up? Are you looking for a reason to throw one? Give me all your taco thoughts down below!
If you want to know more about Exotico Tequila you can visit their website here.