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.

Step-by-Step Photos:

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