Tuesday, February 11, 2014

Taco Tuesday: Chicken Tomatillo Tacos with Tequila Jalapeno Slaw

It's Taco Tuesday and I have a couple recipes to share with you.

First up is Tomatillo Chicken Tacos. This is super easy and made in the crockpot. The recipe makes enough to feed a crowd or can be divided and frozen. Having a meal in the freezer is a great way to be able to feed your family a home cooked meal when you are short on time (or you forgot to plan on anything for dinner).

Tomatillo Chicken Tacos
2 lbs. boneless, skinless chicken breast, cut into large pieces
salt and pepper
½ onion, chopped
2 poblano chiles, stemmed, seeded and chopped
1 jalapeno, chopped
1 tsp. dried oregano
1 tsp. cumin
1 cup jarred tomatillo salsa
chopped onion and cilantro
corn tortillas

Place chicken in crockpot and season with salt and pepper. Add onion, peppers and spices, then pour salsa over top. Cover and cook on low until chicken is tender, 3 to 5 hours (depending on your crockpot). When chicken is cooked, use two forks to break apart into smaller pieces or shred.

Heat a large cast iron or other heavy skillet. Put corn tortillas (as many as will fit, probably 2-4 depending on size) into hot skillet and cook, turning occasionally, until tortillas are hot and starting to get slightly crispy.  (You could also use prepared taco shells.)

Add chicken filling to warm tortillas. Top with chopped cilantro and onion. Tomatillo salsa, cheese and sour cream are also good.

Adapted from Slow Cooker Revolution Volume 2

A perfect side dish to these tacos is Tequila Jalapeno Slaw. The slaw is also good on the tacos. Or, if you are out of tortillas, make a sandwich by placing some of the chicken on a toasted bun and top it with some slaw. 

Have you seen the new Dole bags of chopped slaw? For this recipe I like to use the Summer Garden Blend (green cabbage, red cabbage, radishes, romaine, carrots & green onions).

Tequila Jalapeno Slaw
¼ cup canola mayonnaise
3 Tbl. Fresh lime juice
1 Tbl. Tequila
2 tsp. sugar
¼ tsp. salt
2 Tbl. Diced, pickled jalapenos
1 Tbl. Juice from jalapeno jar
1/3 cup sliced green onions
½ cup chopped cilantro

1 (14 oz.) pkg coleslaw
Combine first seven ingredients in a mixing bowl. Add remaining ingredients and toss. Let sit about 30 mins. before serving.

Adapted from Cooking Light August 2013

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