Lime-Cilantro Tacos (chicken)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 65.2
- Total Fat: 0.8 g
- Cholesterol: 29.2 mg
- Sodium: 124.6 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 0.6 g
- Protein: 12.0 g
View full nutritional breakdown of Lime-Cilantro Tacos (chicken) calories by ingredient
Introduction
Source: http://delightsbites.blogspot.com/2012/02/lime-cilantro-chicken-tacos.html Source: http://delightsbites.blogspot.com/2012/02/
lime-cilantro-chicken-tacos.html
Number of Servings: 18
Ingredients
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Ingredients (makes about 18 little corn tacos):
4 Chicken Breasts (about 2 lbs)
1 generous cup of Salsa
1 cup roughly chopped Cilantro
1 minced Jalapeno
2 Limes (or more if you like)
1 Tablespoon minced Garlic
1 Tablespoon Mexican Seasoning Blend or Taco Seasoning or your own mix of Chili Powder, Paprika, Cumin, etc.
plus extra Chili Powder for seasoning the chicken breast
about 18 little taco-sized Corn Tortillas
Toppings!
Tips
Nutrition information is for chicken and seasonings only. Toppings and tortilla additional calories.
Directions
1. In a bowl, mix together the salsa, cilantro, jalapeno, garlic, mexican seasoning blend, and the juice of ONE lime.
2. Spray your crock pot with a nonstick spray and place your chicken inside. Sprinkle chicken with chili powder, flip and cover other side as well. Top chicken breasts with your cilantro/lime/salsa mixture.
3. Cook on low for 6 hours (if it goes much longer you might need to add a little more liquid later- either a little bit of chicken broth, or a little extra salsa, or even just a little plain water)
After it has slow cooked all day, it will just FALL APART at the touch of your utensil.
Break up your all your chicken and mix together with all the sauce & flavors in the pot until your left with a big pot of beautiful and tasty pulled chicken. Now squeeze the juice of the second lime into your chicken and stir in until all the chicken is well coated.
Prepare your taco toppings. I have chopped cilantro, diced white onion, lime wedges, diced avocado, shredded cheese, and a smorgasborg of salsas and hot sauces
Warm your corn tortillas, about 6 at a time, by wrapping them in a damp paper towel and warming in the microwave for about 30 seconds.
Serving Size: Makes 18 small tacos
2. Spray your crock pot with a nonstick spray and place your chicken inside. Sprinkle chicken with chili powder, flip and cover other side as well. Top chicken breasts with your cilantro/lime/salsa mixture.
3. Cook on low for 6 hours (if it goes much longer you might need to add a little more liquid later- either a little bit of chicken broth, or a little extra salsa, or even just a little plain water)
After it has slow cooked all day, it will just FALL APART at the touch of your utensil.
Break up your all your chicken and mix together with all the sauce & flavors in the pot until your left with a big pot of beautiful and tasty pulled chicken. Now squeeze the juice of the second lime into your chicken and stir in until all the chicken is well coated.
Prepare your taco toppings. I have chopped cilantro, diced white onion, lime wedges, diced avocado, shredded cheese, and a smorgasborg of salsas and hot sauces
Warm your corn tortillas, about 6 at a time, by wrapping them in a damp paper towel and warming in the microwave for about 30 seconds.
Serving Size: Makes 18 small tacos
Member Ratings For This Recipe
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ANDREALSCOTT
