Slow-Cooker Pulled Chicken Tacos
Ingredients
- 6 boneless, skinless chicken thighs
- 3 tablespoons homemade taco seasoning (recipe below)
- 1/2 cup white onion, diced
- One (14.7-ounce can) fire-roasted tomatoes
- 1/2 cup water
- 1 tablespoon Hatch chili powder
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/4 teaspoon dried oregano
- 1/2 teaspoon sweet paprika
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1½ cup jalapeños, sliced
- 3/4 cup carrots, sliced
- 1/2 cup Spanish onions, sliced
- 1/2 cup white vinegar
- 1/2 granulated sugar
- 1 small beefsteak tomato, diced
- 1/2 small red onion, diced
- 1 lime, juiced
- 1/2 jalapeño, seeded and diced
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon kosher salt
- 1 cup sour cream
- 1/4 cup buttermilk
- Kosher salt, to taste
- 8-12 flour tortillas
- 2 cups pickled jalapeños (recipe above)
- 2 cups pico de gallo (recipe above)
- 1 cup crema (recipe above)
- 1 cup scallions, sliced
Tacos are always a great dinner option, and this is as easy as it gets!
TECHNIQUE TIP: Make this the day before so you can just easily reheat in minutes.
Preparation
FOR THE PULLED CHICKEN THIGHS:
Place chicken thighs in slow cooker and season with homemade taco seasoning. (You can absolutely use store-bought seasoning to save time.) Add in the diced onions, fire roasted tomatoes and water, cover and cook on low for 6 hours, or until the chicken is tender and begins to pull apart. Remove the lid and, using 2 forks, shred the chicken to desired size and mix into all the juices of the slow cooker and serve. Eat as is, in a sandwich or make tacos.
FOR THE HOMEMADE TACO SEASONING:
Combine all ingredients in a mixing bowl and using a small whisk, whisk the ingredients to combine. Transfer to an airtight container until ready to use.
FOR THE PICKLED JALAPEÑOS:
Combine sliced jalapeños, carrots and onions in a large, non-reactive food-safe container. In a medium pot, bring vinegar and sugar up to a rolling boil. Once the vinegar and sugar is boiling, pour over the vegetables and place a lid on top. Allow the pickles to cool at room temp for 1 hour then transfer to the refrigerator to fully cool. Keep refrigerated until ready to use.
FOR THE PICO DE GALLO:
Combine all ingredients in a mixing bowl and transfer to a non-reactive, food-safe container and store in the refrigerator until ready to use.
FOR THE CREMA:
Whisk all ingredients together, transfer to a food-safe container and store in the refrigerator until ready to use.
TO ASSEMBLE:
Warm a medium-sized skillet over medium heat and toast the tortillas for 30 seconds on each side. Transfer to a plate and cover with a very damp, warm paper towel to keep them warm while toasting the others. Once all the tortillas are toasted, begin assembling tacos. Place desired amount of pulled chicken, top with desired amount of garnishes, and serve!
Lettuce Wraps with Chicken and Avocado Salad
Ingredients
- 1 cup shredded roast chicken
- 2 tablespoons avocado oil mayonnaise
- 1 lime, juiced
- 1 teaspoon cayenne pepper or hot sauce
- 4 large leaves bibb lettuce
- 4 sprigs cilantro
- 1 avocado, sliced
I’m a big fan of using leftovers to make a delicious, healthy quick meal. These quick wraps make the most of yesterday’s roast chicken for a fun and fast lunch or dinner.
Preparation
In a small mixing bowl, combine the chicken, mayonaise, lime juice and cayenne and mix thoroughly.
Lay the bibb lettuce on a cutting board, place 1/4 cup of the chicken mixture in each leaf, add 1/4 of the avocado and 1 sprig of cilantro, wrap up like a taco and serve.
Te Quiero Taco
Ingredients
- 1 1/4 pounds ground beef
- 1 tablespoon vegetable oil
- 3/4 cup red onion
- 2 tablespoon garlic
- 2 tablespoon chili powder
- 1 teaspoon black pepper
- 2 teaspoons ground cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 16 5-6-inch yellow corn tortillas
- 2 cups shredded lettuce
- 1 cup shredded cheddar
- Diced tomatoes
- Sour cream
- Red salsa
Preparation
In a skillet, heat the oil over medium heat. Add the onions and sauté for 3-4 minutes. Add the garlic and sauté for an additional 1-2 minutes.
Turn the heat to medium-high, add the meat, onion powder, garlic powder, cumin, salt and pepper, and sauté for 6-7 minutes.
Add the chili powder, mix well and cook for an additional 4-5 minutes over medium heat.
Remove the mixture from the skillet and set aside to cool.
Assembly: Place about 2 ounces of filling in the center of each tortilla. Top with shredded lettuce, shredded cheddar, diced tomatoes, sour cream, and salsa.
Source-Today.com
