I was in the mood for tacos, but not run-of-the-mill or run-for-the-border tacos.
I tend to head straight for the beef version of most tacos. But lately I’ve been looking to try different variations.
Fish tacos, for example, are one of my new favorite foods.
But, for this taco craving, chicken tacos were on the menu.
To make five to eight tacos, use three or four chicken breasts. What’s best about this is you can put it in the slow cooker and forget about it all day.
I add taco seasoning and salsa on the night before and let it marinate into the chicken.
Then all I had to do is pull it out of the fridge, put it in a Crockpot and go to work. If you are leaving it to cook while you are gone during the day, cook on low. If you are only cooking for four hours, set it on high.
When you get home, you only have a few more steps until you are eating delicious tacos.
To shred the chicken, I used one of my new favorite tools. The Mix ‘N Chop from Pampered Chef makes the chicken shredding process easy. You’re literally able to mix everything together and chop at the same time.
In a few easy steps, the chicken was ready for the taco shell.
Use any kind of shell you like, hard or soft. Everyone prefers something different.
After you put the chicken in the shell, all that’s left is to pile on the toppings. Use whatever you want, I included some of my favorites in the recipe.
You even can chop the tomatoes and cilantro the night before and it can be ready to add. Don’t do this with the avocado though, as it will brown.
The result is a quick and easy chicken taco that’s also delicious. The chicken had just the right flavor and the toppings added a cool contrast to spices in the chicken.
With school starting back, families need something easy to make so they can all gather around the table together for a meal. This is a recipe to serve that purpose.
The tacos can be a meal by themselves or you can add a few sides such as rice or something corn based.
It’s a great meal to come home to after a long day of school or work.