Wednesday, February 29, 2012

Lime-Cilantro Chicken Tacos

I absolutely LOVE the crock pot. It is a working woman's best friend (besides her loving husband of course :). But this dish is unlike any other crock pot meal; if you just ate these tacos, you would never believe me that it was done in a crock pot! Usually the crock pot yields a yummy warming stew or a moist roast, but these taste just like Mexican street tacos. Who'd of thunk it!

We love getting tacos in Mexico from the sketchy little carts on the side of the road. Just make sure you choose the ones that have the most people hovering around 'em. Lots of people means GOOD FOOD... and it also means that if it's everyone else's favorite, they haven't gotten sick there so you probably won't either :) But still- take a peek and make sure their food looks safe, their cart looks (at least somewhat) clean, and that no one is sticking fingers in the toppings or double dipping into salsa or anything. 

ANYWAY, these crock pot 'street tacos' taste JUST like the ones we get in Mexico or from our hole in the wall Taco Tuesday joints around here.  'Street taco' refers to the way your taco is dressed up- which typically means your meat is stuffed into a warmed corn tortilla with ONLY Cilantro y Cebolla ("Cilantro and Onions"). I added a few extra topping options to our taco night, but you can pick and choose what you like to personalize your own 'Taco Tuesday' party :)

Ingredients (makes about 18 little corn tacos):

  • 4 Chicken Breasts (about 2 lbs)
  • 1 generous cup of Salsa
  • 1 cup roughly chopped Cilantro
  • 1 minced Jalapeno
  • 2 Limes (or more if you like)
  • 1 Tablespoon minced Garlic
  • 1 Tablespoon Mexican Seasoning Blend or Taco Seasoning or your own mix of Chili Powder, Paprika, Cumin, etc.
  • plus extra Chili Powder for seasoning the chicken breast
  • about 18 little taco-sized Corn Tortillas
  • Toppings!
In a bowl, mix together the salsa, cilantro, jalapeno, garlic, mexican seasoning blend, and the juice of ONE lime:

Spray your crock pot with a nonstick spray and place your chicken inside. Sprinkle chicken with chili powder, flip and cover other side as well:

Top chicken breasts with your cilantro/lime/salsa mixture:

Cook on low for 6 hours (if it goes much longer you might need to add a little more liquid later- either a little bit of chicken broth, or a little extra salsa, or even just a little plain water)
After it has slow cooked all day, it will just FALL APART at the touch of your utensil:

Break up your all your chicken and mix together with all the sauce & flavors in the pot until your left with a big pot of beautiful and tasty pulled chicken. Now squeeze the juice of the second lime into your chicken and stir in until all the chicken is well coated.

Prepare your taco toppings. I have chopped cilantro, diced white onion, lime wedges, diced avocado, shredded cheese, and a smorgasborg of salsas and hot sauces:

Warm your corn tortillas, about 6 at a time, by wrapping them in a damp paper towel and warming in the microwave for about 30 seconds:

True street taco style is simply with 'cilantro y cebolla' (cilantro and onion):

I started with a street taco base, and added hot sauce and avocado to mine: 

Here, Peter is reminding you to not forget to squeeze some fresh lime juice into each taco... to die for! 

 ...aaaaand, Pete added some hot sauce and avocado to his too :)


  1. I love this recipe. It is sooo delicious! And you're right, just like the street tacos!

  2. This is a great recipe that I have made a few times, its now a family favorite. Thanks for sharing.

  3. Wow ! That was just sooooo good ! Thanks !

  4. Can you do this with frozen chicken breasts?

  5. So delicious! My husband said it is now his favorite meal!

  6. This sounds divine! I'm always on the look out for new ways to prepare chicken and this sounds great! Thanks for posting this.

  7. I made a few changes; but overall thank you for your delicious idea! Sharing mine:
    Recipe: I didn’t follow exact measurements but you can try the following & adjust to suit your taste; super easy weekday meal to awaken the taste buds -- 4-6 servings
    5 Skinless/boneless chicken breast
    Whole grain small corn tortillas (store-bought)
    16 oz Jar of Chunky Salsa (store-bought. Pick your heat)
    Cilantro -- chopped
    1 serrano pepper - - finely chopped (remove seeds & rib if you prefer less heat)
    Limes -- wedges
    1 red onion -- chopped
    3 medium-large cloves of garlic -- garlic pressed or finely chopped
    ** add black beans for extra fiber & protein (if using canned, use low or no sodium; or rinse the beans)
    Spice Blend: 1/4 tsp salt (optional), 1/2 tsp cayenne (reduce if you prefer less heat), 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp ground cumin, 1/2 tsp cumin seeds, 1/2 tsp ground coriander and 1 tsp Mexican or regular oregano
    -- Spray slow-cooker with oil spray like Pam and set it on low
    -- Trim all the excess fat off the chicken breast & season both sides of chicken with the spice blend; place it in the slow-cooker in a single layer
    -- Mix salsa, black beans, garlic, half of the cilantro and rest of the spice blend and place if on top of the layer of chicken breast
    -- Slow cook this on low for 6 hours
    -- When you are ready to eat; you should be able to easily shred the chicken in the crock pot. Add more salsa if you need more liquid (I didn’t need to but I didn’t use black beans this time)
    -- mix chopped onion, serrano & rest of the cilantro in bowl
    -- warp tortillas in-between moist paper towel and warm up in microwave
    -- fill each warm tortilla with shredded chicken, top with onion, Serrano, cilantro mixture and squeeze of fresh lime juice
    ** To make this meal sort of unhealthy; have it with nice cold beer or a margarita ;) Enjoy!

  8. Sounds DEEE-LISH! I will have to try! Thanks for sharing :)

  9. These are sooo good and I make them all the time. Thanks!

  10. These pack a great flavour punch – they were definitely a hit with the whole family, and will be made on regular repeat. SO tasty!