Last week I made Crock Pot Chili Lime Chicken Tacos for dinner. It was on a night that I had Booty Camp. I wanted a meal that was light, but also substantial enough to feed my hunger.
At first I was quite weary of this meal. I’m not a huge fan of lime and worried that it might be too “limey”. With my first taco, I noticed the “limey” taste. I was looking for it. By the second and third, I was over my hump and gobbling them up.
This meal definitely is not one of my tried and true recipes; Albeit, it is great if you are looking to try something different.
1 lbs chicken breast
2 limes (juiced)
1 tsbp chili powder
1 cup frozen corn
Place the chicken breasts in the slow cooker. Mix chili powder and lime juice. Cover chicken breasts with mixture. Top with 8oz salsa. Cook on low 6-8hrs. Once the chicken is cooked. Shred and return to slow cooker. Add in frozen corn and remaining 8oz of salsa. Cook for 1/2 hr more.
Serve on warm tortillas. Top with your favorite taco toppings (cheese, sour cream, rice). Serve alongside mexican rice or a salad.
If you are worried about this meal being to “limey”, add the juice of 1 lime rather than 2.