Healthy chicken tacos

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

Fresh Cilantro

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.

Assemble

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!

photo 2

The two corn tortilla shells are key!  Otherwise  you can’t pick them up to eat…..they will just fall apart:(

photo 3

This recipe is a keeper!  I am telling you…..soooooo good!

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