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Tacos

SHREDDED CHICKEN TACOS

February 5, 2021 by Sarah Baade 5 Comments

Adapting

My “day job” has been particularly hectic lately and, if I’m honest, I’m worn out. On the one hand, I’m thankful to be busy. I don’t actually like having much down time at the office. On the flip side, there are days when I feel like I’m barely keeping up. Have you ever had one of those weeks where you don’t even feel like you have time for a bathroom break? That’s where I’m at. While we’re all tired of the phrase “new normal”, that is exactly what I’m adapting to. I’m viewing it as a learning curve. Added tasks to the day-to-day are really just a matter of time management. I’m learning how to multitask and prioritize in new ways. Once I get the hang of it, I’m sure I’ll be even more efficient than ever.

All Hand On Deck

When work gets crazy, my time at home becomes even more valuable. The last thing I want is more work as we get home from work and school. Yes, chores need to be done and meals need to be cooked but I still want to have time to relax with my family. We accomplish this in two ways. First off, we all pitch in on the chores. Even our four year old can help empty the dish washer or toss laundry in the wash. Secondly, we are intentional about choosing easy to cook meals. My husband and I take turns with meal planning and cooking. Weeknight meals are typically just a simple protein with a vegetable of some sort as the side dish. My husband tends to grill and I tend to do sheet pan dinners or slow cooker meals. Once again, our daughter helps out where she can. She might help season the vegetables or she might just set the table for us.

Shredded Chicken Tacos (a slow cooker meal)

As I’ve been exploring more slow cooker meals, I remembered a recipe my brother and sister-in-law used to make for shredded pork. I’ve adapted the recipe into my own shredded chicken tacos by using my usual taco seasonings. I also opted for chicken as we are more likely to have that on hand in our freezer. I’ve been making this on the weekends so that I can have leftovers for lunch during the week. This shredded chicken is delicious in tacos (as I’ve written it up here) but it is really more versatile than that. You could put it on a baked potato, in sandwiches, on nachos, or make a rice bowl with it. Frankly, it is even tasty on its own, cold or warm. I’m excited to see what you end up doing with this recipe.

Shredded Chicken Tacos

Sarah Baade
This chicken is made in a slow cooker which means it is incredibly easy to make. Wrap it up in a tortilla with your favorite toppings for a delicious taco meal.
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Course Dinner
Cuisine Mexican
Servings 12 Tacos

Equipment

  • Slow Cooker

Ingredients
  

  • 2 lb boneless, skinless chicken breast
  • 10oz can Rotel
  • juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons garlic powder
  • 1½ teaspoons paprika
  • 1½ teaspoons chili powder
  • 12 tortillas
  • Optional toppings: spicy cole slaw (see next recipe), avocado, sour cream, cilantro

Instructions
 

  • Place chicken in bottom of slow cooker then top with rotel, lime juice, and all spices.
  • Cook on high for 4 hours or until chicken is cooked through and easily starts to pull apart.
  • Move chicken from slow cooker to a large serving dish (keeping as much of the rotel and seasoning on it as possible) and shred with two large forks.
  • Serve in tortillas with desired toppings.
Keyword Chicken Tacos, Crock Pot Meal, Shredded Chicken Tacos, Slow Cooker, Slow Cooker Meal, Tacos

Spicy Coleslaw

Sarah Baade
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Ingredients
  

  • 7oz shredded cabbage or coleslaw blend
  • 5oz plain greek yogurt
  • 2 teaspoons sriracha (more or less depending on how hot you want it)
  • juice of ½ lime
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt

Instructions
 

  • Stir all ingredients together in a small mixing bowl until cabbage is evenly coated.
  • Serve on shredded chicken tacos.
Keyword Coleslaw, Spicy Coleslaw

Looking for more taco recipes?

Try my Sheet Pan Veggie Tacos or my Cauliflower Tacos.

Filed Under: Entree, Recipe Tagged With: chicken, Chicken Tacos, Crock Pot, Crock Pot Recipe, Dinner, Shredded Chicken Tacos, Slow Cooker, Slow Cooker Recipe, Tacos

CAULIFLOWER TACOS

February 16, 2019 by Sarah Baade 6 Comments

Cauliflower Tacos - Slice Of Honey Blog

I know it might seem a little cliché to be making tacos when I’m based out of Texas but seriously, guys… TACOS!!! Who cares about clichés when a dish this delicious is on the line?!? Plus, it’s not like tacos are exclusive to this part of the country. During my first year of graduate school, my roommate and I would make tacos every week and any time we had guests over for dinner. I would always give our guests the same speech. “Tacos are a personal experience. We are providing you with options for your toppings but, please, create your tacos to your own liking.” I was always fascinated to see which toppings people would pile and which toppings would get skipped over.

Cauliflower Tacos - Slice Of Honey Blog

I’ve come across several delicious cauliflower taco recipes out there but all of them are made with florets which don’t give me that traditional taco texture I’m looking for. By using finely chopped cauliflower, I was able to achieve a texture and appearance that is more similar to ground meat. Honestly, even when I brought this to work as leftovers, my colleagues commented that it looked like meat. While I still think taco toppings are a personal experience, I would encourage you to add some black beans or pinto beans for added protein into this dish.

Cauliflower Tacos - Slice Of Honey Blog

Tips:

  • This taco filling has a bit of heat to it. To reduce the heat, leave out the cayenne pepper.
  • If you plan to top your tacos with the creamy avocado sauce, you can make it the day before and refrigerate until ready to use.

Cauliflower Tacos

A new take on cauliflower tacos - your family won't even notice these tacos are vegetarian.
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Servings 8 tacos

Ingredients
  

For the Tacos

  • 8 corn or flour tortillas
  • 2 Tablespoons olive oil
  • 14 oz bag finely chopped cauliflower
  • 1/2 small yellow onion, chopped
  • 1 1/2 teaspoons minced garlic
  • 1 Tablespoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Optional toppings:lettuce, shredded cheddar cheese, black beans, red bell peppers, diced tomatoes, salsa, creamy avocado sauce (see recipe below)

Creamy Avocado Sauce

  • 2 small avocados, halved, seeded and peeled
  • 1/4 cup plain Greek yogurt
  • juice of 1 lime
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

For the Tacos

  • Heat oven to lowest temperature possible. Wrap tortillas in foil and place in oven to warm while cooking the cauliflower mixture.
    In a large pan over, medium heat, add cauliflower and onion. Stirring occasionally, cook until softened. Add minced garlic and cook for another minute. Stir in spices. Serve in tortillas with desired toppings.

Creamy Avocado Sauce

  • Put all ingredients in a blender and blend until fully combined.

Cauliflower Tacos - Slice Of Honey Blog

Filed Under: Entree, Recipe, Uncategorized Tagged With: Cauliflower, Cauliflower Tacos, Dinner, Dinner Recipe, Recipe, Tacos, Vegetarian, Vegetarian Recipe, Vegetarian Tacos

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