It’s Mexican Night: Make Your Own Tacos

Is this a recipe?  Probably not.  But this is a go-to around here, and is perfect for those nights when 1. you need to feed more than two people; 2. you have no time to cook; and 3. you just want people to be happy (note: avocados + sour cream + cheese + tortillas + chicken = happiness).

Make Your Own (Slow-Cooked) Tacos:

for the chicken –

• 1 pound chicken breasts
• 1 large onion, sliced
• 1/2 to 1 jar salsa, your choice of spiciness
• splash of chicken broth (if you don’t have that much salsa, which we didn’t)
• spices galore: crushed red pepper, salt + pepper, chili powder, cumin, adobo seasoning, anything your heart desires
• optional: 1-2 cloves crushed garlic

and your toppings –

• 1 tablespoon olive oil
• 1 onion, sliced
• 2-3 bell peppers (green, red, orange), sliced
• salt, pepper, other seasonings
• additional: tortillas, taco chips, avocado, sour cream, grated cheese, quartered cherry tomatoes, spinach, beans, cilantro, salsa, rice, etc.

1. Arrange the sliced onion at the bottom of the crockpot.  Season the chicken liberally – salt, pepper, chili powder, crushed reds, and then place on top of the onion.  Pour a bit of the salsa all around and finish with a splash of chicken broth, if needed.  Add more seasonings – seriously, you probably can’t use enough.  Add the garlic, if using.  Cover and set on low; cook for 8 hours or so.
2. When you get home from work and are so hungry you might just tear into your cupboards instead, get your onions sizzling in a saute pan in a little olive oil.  Cook down a minute or two and then add the bell peppers.  Season as you wish.
3. Shred the chicken in the crockpot, plate all of your toppings, and serve in a warm tortilla.  Happiness ensues.

The Verdict:

Even if you don’t have a Mexican restaurant near you (Barbara, this one is for you!), you can bring the Mexican restaurant to you.  And if you have leftovers, this is seriously even better served over a bed of spinach as a salad.