Chicken Tacos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Thigh, 1 lb, boneless - skinlessRed Ripe Tomatoes, 3 large whole (3" dia) choppedOnions, raw, 1 large, choppedBlack Beans, 1 cupCorn, 1 cup1 Chipotle Pepper in 1 Tbsp Adobo SauceTaco Seasoning Mix, 4 tspGarnish:Avocado, dicedCorn TortillasSour Cream, or Coconut Sour Cream made from the coconut fat from a can of coconut milk and a drop of coconut vinegar.
Combine chicken, tomatoes, onion, chipotle pepper w/sauce and taco seasoning into crockpot, cover and let cook for four hours.
Remove cover, add black beans, and corn; continue to cook to thicken up sauce and heat beans and corn through.
Heat oven to 300, wrap Tortillas in foil, place in oven and heat till warmed through. Shut off oven, wrap foil packet in a clean towel, return to oven to keep warm.
Dice Avocado and lightly toss of lime juice to keep from browning and season lightly.
Serve with warm corn tortillas, diced avocado, and sour cream of choice if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Remove cover, add black beans, and corn; continue to cook to thicken up sauce and heat beans and corn through.
Heat oven to 300, wrap Tortillas in foil, place in oven and heat till warmed through. Shut off oven, wrap foil packet in a clean towel, return to oven to keep warm.
Dice Avocado and lightly toss of lime juice to keep from browning and season lightly.
Serve with warm corn tortillas, diced avocado, and sour cream of choice if desired.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CINDY_LU_WHO.
Nutritional Info Amount Per Serving
- Calories: 408.0
- Total Fat: 13.2 g
- Cholesterol: 94.2 mg
- Sodium: 332.3 mg
- Total Carbs: 44.9 g
- Dietary Fiber: 11.5 g
- Protein: 31.4 g
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