As you baste the chicken, flip the corn too. Lately this is my default no-thinking-involved meal, it can be made in 20-25 minutes. Okay, load up your crispy tortillas with chicken, Guac, and plenty of the warm Salsa. Thank you Sarah!!! Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.). Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste. For the chicken, add the seasoning ingredients to a bowl: 1/2 teaspoon chili powder, 1/2 teaspoon Mexican oregano, 1/4 teaspoon salt, freshly cracked black pepper, and a dollop of oil. The tacos start with tortillas (corn or flour) and they’re filled with seasoned chicken, topped with a Mexican-street corn inspired salsa (corn, green onions, cilantro, spices), and garnished with cheese, fresh avocado, and fresh lime. Cover and cook on high for 4-6 hours or low for 5-7 hours. The rice is excellent too! All recipes are spam free. LOL! I’ll start posting some of these simple meals because I think they’re just as valuable as the more elaborate recipes on the site. They are infinitely better when the tortillas are warm and crispy. Cilantro Lime Chicken Bowls with a Mango Avocado Salsa. Simple but packed with flavor, grilled marinated chicken and your favorite toppings are tucked into soft corn tortillas. yum! As the chicken cooks you'll have time to make the Guac. Preheat a grill to medium-high heat (about 450 degrees F.) Generously oil the grill (I drench a roll-up paper towel in vegetable oil and, holding it with tongs, rub it over the grill grates.). I’m so happy to hear this Elena! As far as the corn topping for these tacos: there are a couple of options for the corn in this salad. Learn how your comment data is processed. Your email address will not be published. Facebook, . Thanks so much for your comment! Option #2: buy just regular canned corn and roast it for a few minutes on the stovetop. Buen Provecho! Hope you enjoy! I slice the chicken up before cooking and marinate it, and then cook it in my cast iron as I don’t have a grill. The simple Guac can be made in a matter of minutes and tastes surprisingly complete. a single avocado My love of Mexican street corn (elotes) is definitely not a secret here on the blog. I like it best when it’s served warm on these tacos. (They’re one of mine as well :)) The cod and shrimp sound amazing! My kids also loved them. Here are a few notes about the ingredients in this crockpot Mexican chicken recipe, as well as possible substitutions: I love these slow cooker chicken tacos because all the work is done in the pan of your slow cooker – which means minimal dirty dishes. Once most of the pink is gone we’ll flip it and cook the second side for a couple minutes to finish it. This recipe looks amazing. Required fields are marked *. Use the back of a fork to smoosh the onion until it turns translucent. I’ve made them many times now and the whole family gives them a huge thumbs up. When the chicken goes on I usually add the tortillas to a dry skillet over medium heat along with some slices of cheese. And I usually wait until the absolute last moment to combine this Salsa in the blender. Yay!! freshly squeezed lime juice + 1 teaspoon lime zest (1 large or 2 small limes), fire-roasted corn OR 2 large cobs of corn (fresh is best if available! Seal the bag and then knead with your hands to ensure all of the chicken is well coated. Yay!! That is the best compliment ever! They’re quick, filling, and far superior to any takeout Mexican in my area. These were great. Trim the fat off the chicken breasts and pound the breasts to an even thickness to ensure even grilling. Feel free to use some of my ideas but it isn’t crucial to these tacos. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. 1/2 teaspoon Mexican oregano They’re not meant to be pretty or complex — just some quick, efficient meals that also happen to immensely satisfying. I’m so glad this made a chicken-believer out of your hubby! The last step is to take the roasted tomatillos out of the oven and blend them with the chipotles and garlic. But don't skimp on making the homemade Salsa as that is the key to everything! Allow grilled corn to cool and then slice it off the cob. And they can be made in 20-25 minutes once you get familiar with the elements. These tacos taste best when the Salsa is warm! Spray both sides of the tortillas with cooking spray, lightly sprinkle with salt, and then place on the grates for 30-45 seconds, flip and leave on for another 30-45 seconds. Mexican shredded chicken is delicious served in tortillas, over rice or on top of a salad, and is a great way to meal prep chicken for the week! Photos in this recipe were taken by the talented Jamie from Dishing Out Health. Another yes. Add chicken breasts and stir to ensure they are covered with the salsa mixture. 5 secrets to easy, fast and delicious dinners. Great flavors .. can’t get enough . How to Make Mealtime Hassle Free! If you have a grill and the extra time, I would highly recommend going this route — it is incredible what freshly grilled corn does for these tacos! Want to see our latest recipe? You knocked it out of the park with these! Cover and cook on high for 3 hours or low for 6 hours, until the chicken is tender and easily shredded. Pomegranate Dressing (Pomegranate Vinaigrette), Use this Mexican chicken instead of beef on this. To avoid this, cook frozen chicken breasts slowly on the low setting. I never, ever have trouble getting my kids to eat dinner when tacos are on the menu! The Guac will be cold, and adding cold Salsa on top of that is no bueno. Honestly, when we make these chicken tacos there are so many good things topping them off I usually just serve the tacos! Your email address will not be published. Thanks for your comment! Add the rest of the marinade in the bag with the chicken. Pour 1/2 cup chicken stock or broth in the bottom of the instant pot and place the breasts on top. 1/4 teaspoon salt is a good starting point to season a single chicken breast.