When I posted this month’s dinner menu I mentioned that our lives suddenly became much busier. So our crock pot is getting used a lot more. This last Thursday I tried out a new recipe. Cilantro-Lime Chicken Tacos. The recipe is one that I have seen floating around pinterest a lot in various forms, but the salsa, that was 100% my beginner’s kitchen intuition.
These tacos were really good. The meat is very flavorful, tender, and juicy. I personally thought that they were a nice break from our usual taco meals. Side note: we don’t like the name brand taco seasoning. We tried it when it was on sale and went running back to Kroger brand. Low-Sodium of course.
Top with a little bit of cheese and raw onion for a little crunch. We of course had to use Franks!
We tried them with hard shells and soft shells; I recommend eating these as soft shell tacos. I sent Will some leftovers with lunch, but I didn’t want to send him with all of “his” soft shells so I also sent him with one of “mine.” Being gluten intolerant what I am really saying is I gave him one flour tortilla and one corn tortilla. After that lunch he informed me:
“Your life is so much less enjoyable than mine because you can’t have flour tortillas.” – Will Pomeroy aka: Hubster, Farmboy, Pom Pom
I know; he really has a way with words.
We also ate some of the leftovers as quesodillas and those were awesome!
Cilantro-Lime Chicken Tacos
2 chicken breasts
1 Lime (just the juice)
1/2 of a bunch fresh cilantro, chopped
1 clove garlic minced
1/4 red onion, chopped
1 tsp cumin
1/2 tsp Ground Black Pepper
1 tsp Chili Powder
- I put my frozen chicken breast in the crock pot and squeezed the lime juice over them as I was going to bed.
- In the morning I placed all the rest of the ingredients in the crock pot and cooked it on low for 6-8 hours while we were at work. (I had everything chopped and ready to go, so it took about .5 minutes to prepare this in the morning)
- When Will got home he turned the crock pot off (this was about 7-8 hours of cooking). Then when I got home 45 minutes later, the food was still plenty warm.
- I shredded the SUPER TENDER AND MOIST chicken breasts with two forks and mixed back in with the juices, onion, and cilantro in the crock pot.
- Ta duh! you have the meat filling.
- no more than a total of 30 minutes of work was spent on that.
Sweet & Spicy Pepper Corn Salsa
- Saute the corn kernels and the chopped peppers in the olive oil. All of my veggies were frozen originally so I sautéed them for 2-5 minutes before adding in the seasoning because I wanted them to thaw and cookout some of the excess water.
- Add the chili powder and Sriracha Sauce
- Once the veggies are heated through, cook till your desired doneness.
- This easy salsa was completely a product of imagination and it complimented the flavor of the cilantro-lime chicken perfectly. It doesn’t have much heat to Will and I because we like super spicy, but it might have plenty of kick for you.