It’s taken me almost two weeks to get this on the blog (sorry!), but better late than never, right?
This recipe is so easy y’all — it’s seriously my new favorite. Juggling three kids means that if dinner is going to get on the table, it better be quick or it’s not happening! I’d love to say that I’m one of those moms that has this crazy, efficiently run house, but it’s just not the case. It’s just now how we operate (although I really am trying to work on that — stay tuned for future blog posts) and so I kind of just roll with the punches.
We ended the school year with the mother of all summer viruses, and got healthy just in time for their two-day summer “camp” at their same school. They get to do fun activities and crafts revolving around weekly themes, and it’s so fun to see what they’re going to bring home! Even better — I still get two days a week at home with just my littlest, and I can work, run errands, knock out laundry/chores much quicker than I can the other days of the week! It’s a win for everybody!
Pinterest is my go-to source when it comes to recipes, especially easy ones — and it rarely disappoints. Although, I usually end up looking at everything except what I went there for, and waste more time than I probably should. Anybody else have that problem??
Currently, I have two incredibly, overtired children so I’m trying to knock out this blog post and get this recipe up for anybody that loves mexican food and/or tacos as much as I do — we don’t need Taco Tuesday around here just to dig into this deliciousness!
Crock-Pot Cilantro Lime Chicken Tacos
adapted from Belle of the Kitchen
in the crockpot:
- 2 pounds skinless, boneless, chicken breasts
- 1 packet taco seasoning, low-sodium
- 16 oz jar salsa — make sure there’s little to no sugar added! (side note: salsa verde would be really good with this recipe!)
- 1/3 c chopped fresh cilantro
- juice from 2 limes
- street corn from HEB
- fresh made guacamole (either make it yourself, or cheat like me and buy from HEB)
Lay your chicken breasts on the bottom of your crockpot. I like to trim any fat first — I know it’s minimal, but I trim anyway. Sprinkle your whole package of taco seasoning on top, then cover with your jar of salsa, lime juice, and cilantro. (I told you this was easy!)
Place lid on top and cook on high for 4 hours (or low for 6-7).
Take your chicken out and shred in another bowl. I use two forks to do this, but I’ve also seen another method floating around that uses a mixer! Your chicken might be a little on the dry side, so add small amounts of juice leftover in the crockpot based on your tastes.
Serve with tortillas — corn or flour, or taco shells (if you’re into that).
You can top with whatever you please, but the way we did it was with street corn (holy wow) fresh from HEB, and fresh made guac. Seriously, my mouth is watering just thinking about it!
That’s it. So simple, right?
Funny little sidenote about my cauliflower rice: I found a recipe (on Pinterest, of course) that sounded super easy. I started grabbing ingredients at HEB, and did a double take when I realized that the bone broth in the recipe was powder, not liquid. Whoops. So, I scratched the entire recipe, and created this one from scratch. I did pretty good, if I do say so myself!
Mexican Cauliflower Rice
1 pkg riced cauliflower (fresh or frozen)
1 T EVOO
3.5 T tomato sauce
2 T organic bone broth (liquid)
3/4 tsp cumin
3/4 tsp chili powder
1/4 tsp paprika
1.5 tsp garlic powder
3/4 tsp onion powder
salt, to taste
Take a large skillet, and put it on medium-high heat. Add olive oil (EVOO) to the pan, then your rice. If you’re using frozen, follow the directions on the back of the package — I think it’s roughly 5-7 min before it’s cooked through.
You can combine the tomato sauce, bone broth, and spices in a separate bowl while the cauliflower is cooking to add once it’s done. Since I was experimenting, I added (and adjusted my recipe notes) as it cooked, and it turned out just fine.
Either way, once everything is added, give it a minute or two and add salt to taste.