Loaded Chicken Tacos made with seasoned chicken cooked in the crock pot, homemade salsa, guacamole, and yellow rice, wrapped in an organic flour tortilla. —Dash of Amy
chicken breasts, cut in bigger pieces
Frontera seasoning packet taco skillet flavor
shredded cheddar cheese
organic flour tortillas
large onion, diced
jalapeno pepper, sliced
garlic cloves, minced
vegetable bouillon cube
fresh cilantro, finely chopped
In This Recipe
Place chicken, seasoning pouch, water, olive oil, and salt in a crock pot, turn heat to low, and cook 4 hours.
When chicken is cooked scoop it onto a plate and shred it using two forks; place back in the crock pot and turn it to warm until ready to serve.
For the salsa, place jalapeno pepper and 1/2 cup fresh cilantro in food processor, and mix until finely chopped.
Transfer to a medium mixing bowl, and add the tomatoes, onions, juice of a lime, and salt. Mix well, and refrigerate until ready to eat.
For the guacamole, mash the flesh of the avocados on a plate with a fork until smooth; add garlic and salt. Place in a small bowl, and refrigerate.
For the yellow rice, place rice, water, bouillon cube, olive oil, salt, turmeric in a medium saucepan and bring to a boil stirring often to break up the bouillon cube.
Once it boils, reduce heat to low, and cook about 15-20 minutes until all the liquid is absorbed. Add 1/3 cup chopped cilantro, and mix well.
To assemble the tacos, place a tortilla on a piece of foil that is a little bigger than the tortilla. Add the yellow rice, chicken, cheese, salsa, and guacamole. Roll up the taco, then roll the foil around it tightly. Cut in half and enjoy!