Foodie Friday: Lime chicken tacos
If you are planning to check out the Junk Jaunt during the day and the football game at night, there may seem like there is no time to cook anything.
Dietitian Shannon Frink stopped by Local4 Today for Foodie Friday with a simple crockpot recipe: lime chicken taco.
She said it's a super easy recipe that has a lot of versatility to it. It will make a ton of leftovers where you can use in soup or nachos.
You can use frozen chicken but it will need to cook a bit longer.
Source: adapted from Taste of Home. | Serves: 12
All you need:
1 ½ pounds chicken breast
3 T. lime juice
1 T. chili powder
1 c. frozen corn
1 can no added salt black beans, rinsed
1 c. chunky salsa
12 whole wheat flour or corn tortillas, warmed
Fat-free Sour cream, low-fat shredded sharp cheddar cheese, shredded lettuce and avocado, optional
All you do:
1. Place the chicken in a 3-qt slow cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Stir in corn, beans and salsa.
3. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with toppings as desired.