It’s taco o’clock. Do you observe taco tuesday? I think you might be about to. These are tacos. Delicious shredded chicken made in the crockpot. Mango happens as well. I am very faithful to using small, fajita tortillas for tacos. I like that they are small. One because they have the fun street taco vibe. But also because I find the taco concept much more pleasant in a smaller scale, so with a petite tortilla. Happy taco tuesday to those who celebrate.
Slow Cooker Chicken and Mango Tacos
Makes 8 tacos
4 boneless, skinless chicken breasts
1 tablespoon taco seasoning (I make an easy homemade one)
1 cup salsa (12 ounces)
3 tablespoons lime juice
4 cloves garlic, minced
1/4 cup cilantro
8 tortillas
1 mango, diced
1 bell pepper, diced
1 red onion, sliced
Salsa verde
Place chicken breasts in the base of a slow cooker. Season with taco seasoning. Add salsa, lime juice, garlic, and cilantro. Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken with forks.
Assemble tacos on tortillas with shredded chicken, mango, bell pepper, and red onion. Top with salsa verde.
- 4 boneless, skinless chicken breasts
- 1 tablespoon taco seasoning (I make an easy homemade one)
- 1 cup salsa (12 ounces)
- 3 tablespoons lime juice
- 4 cloves garlic, minced
- ¼ cup cilantro
- 8 tortillas
- 1 mango, diced
- 1 bell pepper, diced
- 1 red onion, sliced
- Salsa verde
- Place chicken breasts in the base of a slow cooker. Season with taco seasoning. Add salsa, lime juice, garlic, and cilantro. Cook on high for 5-6 hours or low for 7-8 hours. Shred chicken with forks.
- Assemble tacos on tortillas with shredded chicken, mango, bell pepper, and red onion. Top with salsa verde.