Lime Chicken Soft Tacos

Photo courtesy of allrecipes.com

First, I’m on Twitter now!  I don’t fully understand it yet and follow more than I tweet…but I’m on!  So follow me and I’ll follow you!

We have found a new chicken taco filling!  For so long, my recipe has been chicken + taco seasoning.  Simple and good.  But not delicious.   While browsing Allrecipes one day, I came across this recipe.  THIS is delicious.  Flavorful but not overwhelming and it freezes really well.   It tastes like a dish you would have in a good Mexican restaurant.  I made a few changes and adapted the recipe for the crock-pot and came up with the recipe below.  You don’t have to return it to the sauce after shredding but I highly recommend it.  I skipped it one time and there was a noticeable difference in taste.

This is a very fresh-tasting recipe, so I like to keep sides and toppings fresh and light as well.  Diced red onion, diced scallions, tomato, shredded lettuce, pico de gallo.  I vary my oven brown rice to include dried cilantro as the only initial seasoning and then stir in fresh minced garlic stirred in near the end and squeeze fresh lime juice and/or a bit of zest just before I serve it.  I love pineapple with Mexican food (thanks, Lynn, for the idea!) so I usually include that as well.

Next week I’m putting this on the menu but I’m going to try grilling the chicken breasts instead of cooking to shred it!

Lime Chicken Tacos
Serves 6