1 1/2 pounds boneless skinless chicken breasts
3 Tbs lime juice
1 Tbs. chili powder
1 cup frozen corn
1 cup chunky salsa
1 can diced pineapples, drained
1 can black beans
12 flour tortillas, warmed
sour cream, lettuce, shredded cheese, avocado, cilantro and any other toppings you like
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.
Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn and salsa. Cover and cook on low for 30 minutes or until heated through.
Serve in tortillas with sour cream, cheese and lettuce if desired.
I’m very excited to be part of the Whole Foods for the Holidays Progressive Dinner, hosted by Stephanie at Keeper of the Home today.
This sounds yummy. We eat Taco's alot so I am planning to try this variation. Thanks :0)
ReplyDeleteI found your blog from Google Alerts. :)
ReplyDeleteI can't wait to try this recipe. We love all sorts of tacos, too!
Thanks for sharing!!