It’s no surprise that we love tacos in our house!  Really, any way we can get them, we like them.  The inspiration for this recipe for Chicken Tacos came after eating street tacos in Denver one night, and quite a few months later, I decided to try and make the tacos we had from a taco truck at home, and I was very impressed with my results, so I wanted to share the recipe with you.

You probably already have everything you need to make these tacos in your fridge and pantry already, minus maybe the queso fresco, and fresh corn tortillas.  The ingredients in these tacos are simple and the flavors speak for themselves. 

Ingredients:

2 cups orange juice
1 lb boneless, skinless chicken breast
2 tbsp each; cumin, chile powder and paprika
1 tbsp each; garlic powder and oregano
1/2 tbsp each; salt, onion powder and black pepper… or 3 heaping tbsp prepared taco seasoning
1 yellow onion, quartered
1 jalapeno, seeded and quartered
1/2 bunch cilantro

corn tortillas, warmed in the microwave for 30 seconds in a clean, damp towel

For Toppings:

queso fresco
fresh cilantro
red onion, finely minced
pico de gallo
shredded cabbage
fresh limes, sliced
hot sauce

Combine chicken, orange juice, spices, onion, jalapeño and cilantro in the base of a crockpot.  Cover with lid, and cook on low for 8 hours.

After 8 hours, remove jalapeño, onion and cilantro from crockpot base, and using two forks, or a fork and tongs, gently shred chicken.  Transfer shredded chicken to a bowl, and serve along side fresh toppings and warmed corn tortillas.

To assemble tacos, place a scoop of chicken on a warmed corn tortilla, and top with your favorite toppings and a squeeze of fresh lime.