Lime chicken taco

I love this dish for several reasons: it has lemons, it’s super easy to prepare, and it’s very versatile. I like to put everything in the slow cooker in the early morning, and it will be done by the time I get home from my office. I love this on a bed of lettuce, with salsa, cheese, and toppings of your choice, but you can also use it for tacos, burritos, or maybe even add some onion and bell pepper to make some fajitas.  I’ve also had it with pasta & some veggie (not sure what I would call that dish though….). The original recipe comes from Taste of Home. I modified quite a bit to my taste and also to make it easier.

INGREDIENTS:

  • 1.5 pounds thawed chicken meat (boneless breasts or boneless skinless thighs)
  • 1/4 tablespoons lime/lemon juice
  • 1 tablespoon chili powder
  • 1 cup frozen corn
  • Some ginger cut into matchstick strips ( I used a piece about 1 inch long)
  • 1 cup thick & chunky salsa
  • 1/2 cup cilantro
  • 1 cup chopped carrots (optional)
  • Depends on the dish you’re having this with: tortillas, shredded lettuce, cheese, other toppings as needed.

DIRECTIONS:

  1.  Grease the crockpot with some oil. Place the chicken, corn, ginger, and chopped carrots in the slow cooker. Combine salsa, lime juice and chili powder, then pour in.  Cook on slow for 8 hours.
  2. At the 7:30 hour mark, put the chicken into a bowl, let cool slightly. Shred with two forks. Put back in slow cooker, stir in the cilantro, cook for 30 minutes.

This recipe yields ~ 6-8 servings for the salad, and probably 10-12 for tacos/ burritos since you have other fillings there.

NOTES:

  • The original recipe calls for chicken breast. I go for the skin-on, bone-in chicken thighs since they’re usually much cheaper. I remove the skin, de-bone the pieces and save the bones for soups).
  • One thing I found is that there is a quite a bit of juice in the finished product. I didn’t mind it so much, especially when I serve on some pasta/ rice. However, if you want to reduce the juice, you can mix 1 tablespoon of tapioca starch with a little bit of water (as little water as needed to dissolve the tapioca starch) and add at the 7:30 hour mark together with the cilantro. Corn starch will work too but you’ll need more, since this acidic dish will reduce corn starch’s thickening ability. Alternatively, pour everything to a saute pan at the 7:30 hour mark after shredding the chicken, put on medium heat while stirring often to cook off some of the liquid. Thickeners might be added here too and it would take just a few minutes (but of course it’s an extra pan to wash…)
  • Make sure you buy the thick and chunky salsa to avoid the extra liquid. I found Chi-chi salsa thicker than the cheaper Kroger brand one.
  • I’m not a huge bean fan, but I think you can also add a can of black beans here.

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