CILANTRO LIME CHICKEN TACOS

​

INGREDIENTS

​

• 2 pounds skinless, boneless organic chicken breasts (fresh or frozen)

• 2 TBSP cumin

• 1 TBSP paprika

• 1 TBSP chili powder

• 1 TBSP garlic powder

• 1 TBSP onion powder

• 1 tsp oregano

• 1 16 oz jar organic salsa

• 1/3 cup chopped fresh cilantro

• Juice from two limes or 2 TBSP not-from concentrate lime juice (Santa Cruz is my favorite brand) 

• Gluten-free tortillas or green leaf lettuce as a wrap

​

INSTRUCTIONS

​

1. Place chicken breasts in the bottom of your slow cooker.

2. Sprinkle seasonings over the top and cover with salsa, lime juice, and cilantro.

3. Place lid on top and cook for 4 hours on high, or 6-7 hours on low.

4. Remove chicken from crockpot to a separate bowl and shred with two forks.

5. Moisten chicken with small amounts of juice left over from the crockpot until you get the amount of moisture that you like.

6. Serve with gluten-free taco shells or large pieces of green lettuce ( in place of taco shell).

7. Add your favorite toppings. (shredded lettuce, diced tomatoes, diced avocado and more cilantro.

​

(You can also put the chicken and toppings on a large bed of greens and eat as a taco salad or serve over a bed of brown rice.)

​

Enjoy!

​

Recipe adapted from Belleofthekitchen.com