Santa Fe Chicken Tacos, but without the corn and black beans. I'll make this again, maybe in some tacos next time!
|Avocado Salsa Ingredients|
Slow Cooker Spicy Lime Shredded Chicken Lettuce Wraps with Avocado Salsa
From: Kalyn's Kitchen
Prep Time: 5 min for chicken, 5-10 min for salsa
Cook time: 8 hrs on low
4 boneless, skinless chicken breasts
1 cup mild or medium tomato salsa (I actually used a whole 16oz jar)
1 tsp onion powder
1 can (4oz) diced green chiles, not drained
1-2 Tbsp Cholula, or Tapatio or other hot sauce
2 T fresh squeezed lime juice
Avocado Salsa Ingredients:
2 avocados, diced
3/4 cup chopped fresh cilantro (who am I kidding, I got tired of pulling off the leaves so I probably only used 1/2 cup)
1/4 cup red onion, chopped
1/4 cup fresh squeezed lime juice
1. Trim visible fat from chicken breasts. Spray the inside of slow cooker with cooking spray and lay chicken in the bottom. Mix together salsa, onion powder, diced green chiles, lime juice, and hot sauce. pour mixture over chicken. Cook for 8 hours on low.
2. When chicken is done, remove each piece witha slotted spoon and lay it on a plate or cutting board. Turn the slow cooker to high and leave the lid partly off so steam can evaporate. Shred chicken with 2 forks, or let cool enough to shred with fingers. Put chicken back in crock pot and mix with sauce.
3. Mix together avocados, lime, onion, and cilantro in a bowl. Wash lettuce but keep in bowl shapes.
4. Fill each bowl with a scoop of chicken mixture and a scoop of avocado salsa and eat like a taco.
If not on on SB diet Phase one, you can eat in a taco shell instead of lettuce wrap.