In a large slow cooker, place chicken breasts in bottom. In a small bowl, combine lime juice, tequila, garlic salt, ginger, cumin, apple cider vinegar, soy sauce and honey. Whisk together and pour over chicken.
In a small bowl, combine mayonnaise, sour cream, lime juice, jalapeno, dill, paprika, cumin and chili powder. Whisk until fully blended. Cover and refrigerate 4 hours or more.
To serve: shred chicken in large chunks. Place in middle of tortilla. Top with fresh pico de gallo and spoon some jalapeno sauce over the top. ENJOY!
Notes
Make the cream sauce in advance. The creamy jalapeno topping tastes even better when it's had more time to chill. I like to prep the sauce the night before I make the tequila chicken tacos.
Heat your tortillas. For best tasting tacos, warm the tortillas in a dry skillet on medium heat for a few seconds per side. It makes a difference!
Storing leftovers. Store the chicken in an airtight container in the fridge separately from the toppings and tortillas. Enjoy leftovers within 2- 3 days.
More serving suggestions. This chicken is delicious on more than just tacos! Try it on salads, in burritos, or in a bowl over rice.