Hi there friends– Truth be told, we eat Mexican-ish food 2 or 3 times a week around here. I’ve never met a food I didn’t like folded into a tortilla. How about you?? I have a feeling we’re not the only ones.
So when I found this super easy way to come up with a potful of spicy chicken (thank you Pinterest)– that could top a tortilla any number of ways, I couldn’t wait to try it. And it was delish!
LIME CILANTRO CHICKEN TACOS
2 pounds boneless chicken breasts, cut into chunks
1 small yellow onion, chopped fine
3 cloves garlic
1 tsp. chili powder
1 tsp. smoked paprika
1 tsp. cumin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup salsa
1/2 cup chicken broth
to finish it off: 2 limes, 1/4 cup chopped cilantro
street size corn tortillas (or whatever is your favorite!)
grated cheddar jack
Drop everything into a pot and bring to lowest simmer on your stove top. Cook for an hour (maybe a little more depending on how big you cut up the chicken chunks).
With a slotted spoon remove the chicken to a plate and shred it with 2 forks. Scrape it all back into the sauce in the bottom on the pot and let the chicken soak up all the juicy sauce.
Serve with warm tortillas, lettuce, tomato, cheese, salsa, jalapeños, sour cream, salsa, avocado… The list is pretty endless– just pick the taco ingredients you have on hand!
P.S –The recipe I worked from said to dump it all in crock pot and let it cook– 3 to 4 hours on high– or 6 to 7 hours on low. Alas, I don’t own a crock pot, so you get my stove top version–or you can crock pot it yourself!