How to Make Soft Chicken Tacos
Loaded Chicken Tacos made with seasoned chicken cooked in the crock pot, homemade salsa, guacamole, and yellow rice, wrapped in an organic flour tortilla.
CLICK FOR PRINTABLE RECIPE:
INGREDIENTS USED:
CHICKEN:
4 chicken breasts, cut in bigger pieces
1 packet Frontera taco style sauce
1/2 cup water
2 tsp olive oil
1 tsp salt
PLACE INGREDIENTS IN A CROCK POT, MIX WELL, AND COOK ON LOW FOR 4 HOURS. AFTER 4 HOURS, TRANSFER CHICKEN TO A PLATE, AND SHRED WITH TWO FORKS. PLACE BACK IN CROCK POT, AND TURN TEMPERATURE TO WARM.
SALSA:
3 tomatoes, chopped small
1/2 large white onion, diced
1 jalapeno pepper
1/2 cup fresh cilantro
1 tsp salt
juice of 1 lime
FINELY CHOP JALAPENO PEPPER AND CILANTRO IN A FOOD PROCESSOR UNTIL WELL MINCED. TRANSFER TO A MIXING BOWL AND ADD TOMATOES, ONIONS, LIME JUICE, AND SALT. MIX WELL AND REFRIGERATE.
GUACAMOLE:
2 avocados, mashed
2 garlic cloves, minced
3/4 tsp salt
YELLOW RICE:
2 cups jasmine rice
4 cups water
1 vegetable bouillon cube
1 tbsp olive oil
1 tsp salt
1 tsp turmeric
1/2 cup finely chopped cilantro
PLACE ALL INGREDIENTS EXCEPT CILANTRO IN A MEDIUM SAUCEPAN. BRING TO A BOIL MIXING OFTEN. REDUCE HEAT TO LOW AND COOK UNTIL ALL THE LIQUID IS ABSORBED. ADD FRESH CILANTRO WHEN DONE AND MIX WELL.
TO ASSEMBLE THE TACOS:
PLACE A FLOUR TORTILLA ON A PIECE OF FOIL.
ADD THE RICE, THEN CHICKEN, CHEDDAR CHEESE, SALSA, AND GUACAMOLE. ROLL UP AND WRAP FOIL AROUND IT. CUT IN HALF AND INDULGE!
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Eating some of the best tacos in LA with @mexipapaadventures ! We had a wild Mexican street food tour of Los Angeles in this video, we tried, chicken necks (pescuesitos), picaditas con cecina, ribeye steak & filet mignon carne asada tacos and more! Tap in to see some bomb tacos and mexican food throughout Los Angeles, & Orange County.
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Places visited:
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Address: 3900 1st St, Los Angeles, CA 90063
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