I am a die hard Mexican food lover, but it’s just not always the healthiest of choices. Nevertheless, I need my Mexican fix weekly. This week I decided to make a healthier version of my favorite food. I had a million places to be on Monday night so I needed something quick and healthy. This recipe is easy and was the best chicken taco I have ever had. I think the salsa is the key. I used a Frontera Salsa…
2 Chicken Breasts
1 Jar Roasted Habenaro (HOT) salsa – Yes salsa matters!
1 head of green cabbage (thinly shredded)
1 package corn tortillas
Low fat sour cream
In crockpot combine chicken breasts with entire jar of salsa. Cook on low for 8 hours or high for 4 hours.
1/2 hour before chicken is done, shred chicken breasts and place back in crockpot.
Take 2 corn tortillas and heat in microwave for 20 seconds. (If you want crispy shells you can place the corn tortillas in the oven at 350 degrees for a few minutes.) Spread a dollop of sour cream on the top tortilla shell. Place shredded chicken on top of shell. Top with shredded cabbage and cilantro. Pick up and chow!
The two corn tortilla shells are key! Otherwise you can’t pick them up to eat…..they will just fall apart:(
This recipe is a keeper! I am telling you…..soooooo good!