 | I love all tacos. Fish, pork, shrimp, beef, chicken...doesn't matter, I love them all. I saw this recipe from Taste of Home on Pinterest and I knew I wanted to try it out. Corn in tacos? Sign me up! I made a few changes, but overall stuck to the idea of the recipe. Miss F added black beans to her tacos, which would also be an easy add to the crockpot when you add the corn. Once again, the crockpot serves its purpose to create deliciously shredded meat. This makes a lot of taco filling, which also freezes wonderfully, so you can have tacos anytime. |
2 boneless skinless chicken breasts
1 cup chunky salsa
3 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt
¼ - ½ teaspoon cayenne pepper
1 cup frozen corn
8 flour tortillas (6 inches), warmed
Place the chicken in a crockpot. Combine salsa, lime juice, oil, chili powder, cumin, salt and cayenne; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove the chicken and shred meat with two forks. Return to the slow cooker and stir in corn. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with cheese, guacamole, tomatoes and sour cream, if desired.
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3 comments:
These look great! I love that it makes a lot and can be frozen.
Deliciousness (nice post)
Wow these look delicious! I will definitely have to try this recipe. I love having mexican night in our house, it is so satisfying. You should check out my Chimichanga recipe, that's one of our favorites!
Baked Chimichangas
Yummy! I don't think there is much more to say :D
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