Sensational Street Tacos


We LOVE tacos. In our house, Taco Tuesday is like a holiday. I have been experimenting with various taco creations, chicken, shrimp, steak, and fish. Today I will give you all the recipe for the Easiest of those…the chicken.
This recipe is nearly fool proof, and honestly it is impossible to mess up a taco. They are notoriously tasty no matter what you put in them!
I used to be all American when it came to tacos. Meat, lettuce, cheese was about it. As I got older and explored the world a tiny bit, and ate at authentic hispanic restaurants I have come to appreciate real tacos. Not those hard shells, save those to dip in quac.
We use corn tortillas. Heated up they are very yummy. My trick, double up. That was all the goodies don’t fall out.
I like to pare my tacos with tasty marks. I’ll give you all that recipe next. But back to tacos.
Tacos are all about the toppings!
I love fresh pico, cilantro, pickles onions, and a hot sauce cream drizzle. Of course, add what you like. My recipe below will be everything needed to make exactly what I just said.
Hope you enjoy this twist on tacos!

Recipe

Prep Time : 20 minutes
Cook Time: 3-5 Hours
Ingredients:Corn Tortillas 
For meat:  1 lb boneless and skinless chicken breast
1 jar of your favorite salsa (about 1.5 cup)
1 lime (juiced)
2 Tbs taco seasoning (I make my own)   
For Creama:1/4 cup sour cream
1 tbs hot sauce
1-2 tbs water
salt and pepper to taste 
For Pico
2 roma tomatos
1/2 sweet onion
Cilantro
1/2 tbs sugar
1 tsp salt
1 tsp peper
1 tsp garlic powder 
For Pickled Onions1/2 red onion
2 tbs sugar
1 tsp salt
2 tbs white vinegar
  1. First you want to grab our crock pot and set up. Pat chicken dry and place in crock pot. Sprinkle with taco seasoning ( front and back) and then cover with salsa. Squeeze juice of lime over chicken mix. Put lid on and forget about it. Cook on high for 3-4 hours or low for 6 hours. Until easily shredded with forks. 
  2. For the pickled onions, when your chicken has about an hour left, thinly slice onions into strips. Put in a bowl. Mix with the sugar, salt, and vinegar until coated. Place in the fridge, stirring occasionally until pickled, about 1 hour. 
  3. When your chicken is done, make the pico and creama. In a small dish, combine the sour cream and hot sauce. Season with salt and pepper to taste. Add water 1 tsp at a time until you reach your consistency you like. I normally do 1-2 tsp. Feel free to add more. Set aside
  4. Core and chop Roma tomatoes into small pieces. Toss away the insides, you don’t need those. Thinly chop onion. Thinly chop cilantro. Combine in bowl with sugar, salt, pepper, and garlic. Mix well and set aside. 
  5. Preheat oven to 350. Place tortillas in single later on backing sheet. Bake for 5 minutes until warm (NOT HARD). You can also wrap in damp paper towel and microwave for 30 seconds.

Double up tortillas on plate. Place shredded chicken then top with pico, onions, and creama.
  1. ENJOY with your favorite tequila drink (my recipe here).

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