If you haven't noticed by now... I'm not exactly a fan of sea food.
Yikes! I know, I know... one of the leanest proteins and I won't eat it. And, to top it off... I have absolutely no reason as to why I don't like it. I lived on the Oregon coast for five years during my childhood and I can still count on one hand the amount of times that I've eaten seafood knowingly.
It's strictly mental. I can't say that it's the taste, texture, allergy or anything else. I just can't bring myself to eat seafood.
That being said, it's still ocean week here over at my house and I wanted to give this recipe a bit of an update in the looks department. Don't worry though! I haven't change the recipe at all.
I remember several years back when I was in grade school and my parents would make baja tilapia tacos for themselves and naturally would have to make a chicken version for my brother and I since neither of us are seafood-friendly.
They were some of the best tasting, simple, light summer friendly tacos that you could put in your mouth.
This is my healthified 'crock pot' and 'instant pot' take on that dish.
Please, please... make this recipe! These tacos are cool, crunchy, and absolutely bursting with flavor. The combination of the slow cooked chicken, the sweetness of the slaw, and the tang of the pico work so perfectly together.
TheSkinnyFork.com - Originally Posted, June 25, 2013 These baja chicken tacos are shredded chicken that's been cooked in lime juice and seasoning and piled up on tortillas with homemade pico and a crunch slaw! Prep Time: 10 Minutes • Cook time: 12 Hours
Servings: 4 • Serving Size: 2 Tacos • Calories: 332 • Fat: 8 g • Saturated Fat: 1 g • Carb: 37 g • Fiber: 7 g • Protein: 31 g • Sugar: 6 g • Sodium: 159 mg
• 2 Medium Bonless Skinless Chicken Breast
• 1/4 C. Fresh Cilantro, Chopped
• 2 Limes, Juiced
• 4 Garlic Cloves, Smashed or Minced
• 1/2 Tsp. Cumin
• 1/2 Tsp. Chili Powder
• Salt & Pepper to Taste
• 1 Large Tomato, Chopped
• 1/2 C. Red Onion, Diced
• 1/2-1 Jalapeño, Seeded & Diced
• 1 Garlic Clove, Minced
• 1 Lime, Juiced
• Salt & Pepper to Taste
• 1 1/2 C. Dry Slaw Mix
• 1 Large Carrot, Shredded
• 1/2 C. Chopped Cilantro
• 1 Lime, Juiced
• 1/2 Tsp. Olive Oil
• 1/2 Tsp. Honey
• 2 Tbsp. Plain Fat-Free Greek Yogurt
• 2 Tbsp. Light Mayonnaise
• 8 Whole Wheat (100 Calorie) Flour Tortillas
• Optional Drizzle of Mexican Hot Sauce Directions:
Place the chicken breasts, 1/4 C. cilantro, 2 juiced limes, 4 garlic cloves, 1/2 Tsp. cimin, 1/2 Tsp. chili powder, and salt & pepper to taste in the base of a crock pot or instant pot. Crock Pot:
Secure the lid and cook for at least 4-6 hours on low in the crock pot. Pressure Cooker:
Set the steam valve to 'sealed' on the pressure cooker and cook on the poultry setting for 45 minutes. In the mean time, prepare the pico in a small bowl. Mix together the 1 large tomato, 1/2 C. red onion, jalapeno, 1 garlic clove, juice of one lime, and salt & pepper to taste. Give everything a good stir. Cover and set in the fridge to chill and let the flavors marry. Once the chicken is ready, remove from the crock pot or the pressure cooker and shred via your method of choice. (You can use or discard any remaining juice as you see fit. I kept the garlic to shred with the chicken and trashed the juices.) To shred, I tossed mine into my stand mixer fitted with the paddle attachment on low for a couple of minutes... but two forks would work just as well. Right before serving, prepare your slaw by tossing the 1 1/2 C. slaw mix, 1 large carrot, 1/2 C. cilantro, 1 juiced lime, 1/2 Tsp. olive oil, 1/2 Tsp. honey, 2 Tbsp. greek yogurt, and 2 Tbsp. mayo together in a medium bowl. Divide the chicken among the tortillas evenly and top each with 2/4 C. of the slaw and 2 Tbsp. of the prepared pico. Give them all a drizze of hot sauce if desired and serve warm!
Nutritional Claims: High Fiber, Gluten Free, Wheat Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free