One of our family favorites is tacos. I usually make a ground beef version since it's almost impossible to overcook ground beef but I found this awesome slow cooker recipe online for shredded cilantro lime chicken. Not only does it make for a great Taco Tuesday meal but we had enough left over I even used it in salad and over yellow rice.
Here is the link to the original recipe:
I added an extra garlic clove and a little more cilantro before cooking. Also, if you are a lime lover like I am, a little extra lime juice before serving adds a nice touch. The only other change I would make when I try this recipe again is not use a full 16 oz bag of frozen corn. It was fine with it but I felt like it had equal amounts of corn and chicken in every bite and I would have preferred to taste more of the chicken.
When we were ready to eat, I added shredded Mexican cheese, fresh chopped cilantro and made a tomato salsa to put on top (this is also a great addition when you put it over salad.) Below is my salsa recipe:
SALSA:
1 cup cherry tomatoes (cut in quarters)
1/2 red onion (chopped)
Approx. 1/2 cup of cilantro (chopped)
1 lime (juice)
salt & pepper (to taste)
Mix tomatoes and red onion together with cilantro. I used less onion than tomato because my husband isn't a fan of onion but you can always add more. Same goes for the cilantro. I start off with 1/2 cup but as I mix it, I sometimes add a little more.
Once mixed, add lime juice and salt and pepper to taste.
THIS IS NOT THE BEST PICTURE BUT JUST TO GIVE YOU AN IDEA OF HOW MUCH CHICKEN YOU WILL HAVE!
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