The salsa verde recipe I posted yesterday makes quite a bit of salsa and while it keeps for a couple of weeks as is in the refrigerator, you might as well use it for tacos because well, tacos and plus, salsa verde chicken tacos are darn good.
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 cups salsa verde
- 1 cup chicken broth
- 1 1/2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. kosher salt
- the juice of half a lime
- 2 boneless, skinless chicken breasts
- 2 tbsps. cilantro, chopped
- corn tortillas
- refined coconut oil for frying, (use refined so it doesn’t have the coconut flavor)
- for toppings: shredded cheese, diced avocado, cilantro, tomatoes, sour cream etc. as desired
Add the onion, garlic, salsa verde, chicken broth, chili powder, cumin, salt and lime juice to the crockpot, stir together. Immerse the chicken breasts into the mixture, cover, and cook on high for 5-6 hours, or on low for 7-8 hours. Once done, shred the chicken, stir in the cilantro, and serve with tortillas and desired toppings.
When it comes to corn tortillas, I’m not a fan of just eating them warmed up so my preferred method is always to fry them to crisp them up and then add the stuffing.