Fiesta Lime Chicken Tacos with Lime Crema

I wanted to post this slow cooker recipe, in time for Cinco de Mayo. I saw this recipe on Pinterest, and when I saw Lime chicken, and I was in.  You can cook frozen  chicken breasts for the tacos in the slow cooker earlier in the day, shred the chicken, assemble your toppings, and serve, easy peasy. There was a recipe to make your own taco seasoning, but I used a salt free Adobo seasoning from the The Spice House.  The salt-free Adobo seasoning, which I love, had almost the same ingredients as the recipe here. I served the tacos with avocado slices, cherry tomatoes, and shredded Mexican cheese along with Lime Crema   I made the Lime Crema with Greek yogurt, which make it  more figure friendly, and lots of fresh lime zest and juice with a little cumin, mixed in for good measure. You can switch up the toppings and tortillas to any of your favorites; guacamole, cilantro, hot peppers, corn tortillas,  etc.  These tacos were amazing with the spicy chicken, and cool Lime Crema on top.  We are making these again for Cinco de Mayo, Sunday May 5th, Ole., and I hope that you make the wonderful tacos, too.  See more Cinco De Mayo recipes on my Pinterest -Cinco de Mayo page.

I made this wonderful taco recipe recently with a hectic week of Dr. appointments for Scott. Here is a quick update on our medical journey.  Even though  Scott's Pituitary tumor is large and will require surgery, it is slow growing, and probably benign. We feel better now that we have a plan, and are waiting for a call back from a Neurosurgeon in Chicago. We are nervous, but trying to focus on the positives, and follow the plan.

Fiesta Lime Chicken Tacos Adapted from The Salty Kitchen

Ingredients:
3-4 pounds of chicken breasts, bone-in and skin on – I used frozen boneless skinless breasts and halved the recipe for two of us.

• 3 limes, juiced
• 1 onion, sliced
• 4 T. taco seasoning (see below) – I used salt-free Adobo seasoning
• 1/4 cup chicken broth  I added about 1 cup of chicken stock
• avocados, Greek Yogurt, salsa, shredded cheese – whatever you like for tacos

 Taco Seasoning from  The Salty Kitchen and  Mel's Kitchen

• 1 T. chili powder
• 1/4 t. garlic powder
• 1/4 t. onion powder
• pinch of cayenne pepper
• 1/4 t. dried oregano
• 1/2 t. paprika
• 1 1/2 t. ground cumin
• 1 t. salt
• 1/2 t. black pepper

Combine all of ingredients in airtight container.

Directions:
Place the sliced onions in the bottom of your slow cooker.

Squeeze the juice of one lime over the onion.  Then place the chicken on top.
Sprinkle 2 T. of taco seasoning over the top of the chicken; turn chicken over and sprinkle remaining tablespoon of seasoning.

Squeeze the juice of the remaining two limes over chicken and onion.  Add the broth. Cover and cook on high for 3 1/2 to 4 hours.

Shred the chicken. Put it back into the juices in the slow cooker.  Serve with tortillas and toppings of your choice of your choice   

 Lime Crema

1 cup of plain Greek Yogurt

1 lime, juiced and zested

1/2-1 tsp cumin

Combine above ingredients in a small bowl, and refrigerate until serving time.  May also add a few red pepper flakes, for a little heat

I linked up my recipe to Brandie@The Country Cook's Weekend Potluck #65
 Stop by and say Hi to Brandie!