Thursday, September 5, 2013

Cilantro Lime Chicken Tacos

There are two kinds of people in this world: People who love Cilantro, and people who hate it.  If you hate it, the following ain't for you!  I love cilantro, and I love Mexican food.  I love that Mexican restaurants give you chips so you eat 3,000 calories before you scarf down a burrito. I mean, who doesn't love 3,000 calorie meals?  This is quick, easy, and affordable. Also, frikkan awesome.


Also, keep this recipe in mind if you will have left overs.  This week I'll do a round two recipe--- Cilantro Chicken Taquitos.


Cilantro Lime Chicken Tacos
Prep: 10 minutes
Cook: 6-7 hours
Serves: 6
 Ingredients:
1.  Package Chicken Thighs (about 5-6 to a package)
2.  1 Jar favorite Salsa (I used a corn and blackbean)
3. 1 Package Mrs. Dash Taco Seasoning (has no salt, important you minimize salt)
4. Salt and Pepper, for chicken
5. 2 large handfuls fresh cilantro
6. 1/4 cup Lime Juice

For Tacos--this is all optional, you can add what you like--I just happened to add this stuff to mine.
1. Light Sour Cream
2. Reduced Fat Colby Jack Cheese (I prefer Sargento)
3. Homemade Clean Salsa (try something like my summer corn salad http://unexpectedcrossfitter.blogspot.com/2013/07/summer-corn-salad-with-ginger-lime.html)
Or shoprite and most grocery stores make a very clean in store made version which is usually pretty good with no preservatives
4. Whole Wheat or Gluten Free Tortillas

Directions:
1. Place chicken thighs evenly spread out (not overlapping) in the bottom of a slow cooker.  Why chicken things?  2 reason--1. They are cheaper 2. They have more fat and a darker meat which hols the moisture in the chicken.
2. Season with salt and pepper.
3. In a mixing bowl add---salsa, mrs. dash, fresh cilantro, and lime juice. Stir or whisk well to incorporate.
4. Pour mixture over top of chicken. Cover and let cook for  6 1/2 hours untouched.  I made mine 2 days in advanced and refrigerated it.    It will keep uncooked in the fridge for 48 hours.  This also makes this simple if you make it on Sunday and plug it in on Tuesday! This gives the flavors a chance to meld together, and allows you to have dinner ready in advance.
5. After 6 hours shred the chicken and reduce the heat to Keep Warm. Mix the chicken all around in the pot to help it absorb the sauce.  The good thing about chicken thighs is you don't have to take them out to shred--stab them with a fork and they will fall apart.
6. Assemble your tacos the way you like them!

These are mine--- 1/4 cup My homemade Cilantro Salsa with fresh ingredients, 1/4 cup reduced fat colby jack, 1 tbsp light sour cream, 2 ounces chicken in each tortilla, 2 wheat tortillas, and fresh cilantro sprinkled on top. AMAZING