This week I wanted to make a special dinner for my husband. Right now I work mostly afternoon/evenings and get home around 7:30, so if I can prep dinner before I leave for work, dinner is almost always done when I get home and we can eat a little bit earlier. The crockpot was the perfect tool for having dinner ready and also perfectly cooking the chicken for tacos. I pre-chopped all of the toppings so they were ready for dinner when I got home too.

I wanted to make mexican food, because my husband adores mexican food, but I also wanted to mix it up from our usual beef and bean based mexican food. This time I was thinking pulled chicken tacos. I decided to use lettuce leaves for the taco shells so it almost tastes like a taco salad/ taco wrap. Does that even make sense? I guess I could have made a big yummy taco salad, but I really wanted to make tacos, even though we don’t eat traditional flour or corn taco shells. You just have to be a little creative and don’t worry about getting a little messy. The lettuce leaves are not that big, so some of the toppings will fall out and some of the sauce the chicken makes will most likely drip into your hands. But it’s a fun meal, and it’s finger food. Just be prepared for it to be a little messy.

You can use any toppings for your tacos, so feel free to branch out from what I used.

Ingredients

4 organic free-range chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne powder (more or less depending on how hot you like it)

1/4 teaspoon oregano

1 Jar of Salsa, choose your favorite kind

1 pablano pepper, finely diced

Juice of 1 lime

Taco Toppings

1 avocado, sliced

1 tomoato, diced

1/3 cup onion, diced

1 cup cheddar cheese, shredded (feel free to use goat cheese for a cow’s dairy-free version)

sour cream, optional, can omit if avoiding dairy

fresh cilantro, to top the tacos

Lettuce leaves, for the taco shells. You can use any kind of lettuce, just stay away from iceberg, it’s not the best choice.

Directions

  • Place the chicken breasts flat in the crockpot. Top with all of the spices, evenly distributed over each chicken breast. If you want, you can measure all of the spices into a bowl and mix them together. You can also sprinkle them individually over the chicken breasts.
  • After the spices are on the chicken, dump a jar of salsa evenly over the chicken breasts and top with the diced poblano pepper and lime juice
  • Set your crockpot for 4 or 8 hours (high or low) depending on when you want to eat the chicken. Once the chicken is done, you will take two forks and pull the chicken apart so it is shredded and mix all of the salsa and sauce together so everything is mixed together.
  • Put all of your toppings on a serving plate or little bowls so you can easily grab them while assembling your tacos
  • Serve and eat as many lettuce wrap tacos as you desire (you can also make into taco salad too if you desire)
  • Serves 4

author: Meghan Birt, Certified Emotion Code and Body Code Practitioner