Have you ever had to cook two meals? Do you cook something that others will eat, then cook something healthy for yourself? I spent years doing that occasionally. I say “occasionally,” because it never lasted long. Preparing two meals because the kids or the hubs will not eat the low-fat, low-carb, low-calorie option was for the birds!
I have passed that stage in life. Greg is open to new tastes and flavors these days, Savannah doesn’t live at home, and Wes is so busy with school and coaching that he’s seldom home for dinner. However, if I were cooking something that everyone would enjoy these Slow-Cooked Chicken Tacos would be perfect.
Pop the chicken in the slow-cooker in the morning, and it’s ready at dinner. Use beef or pork if you prefer. Shrimp or fish also work well. Skip the slow-cooker, prepare as you chose then top with the Mango Jicama mixture and Chipotle Sauce.
- 2 lbs. boneless, skinless chicken breasts
- 3 tbsp. reduced-sodium taco seasoning
- 1-10-oz. can Rotel tomatoes
- 1 c. shredded romaine lettuce
- 1 c. chopped mango
- ⅔ c. thin bite-size strips peeled jicama
- ½ c. light mayonnaise
- 2 tbsp. lime juice
- 2 cloves garlic, minced
- ½ to 1 tsp. finely chopped chipotle pepper in adobo sauce
- 8 - 6" flour tortillas, warmed
- Fresh cilantro
- Place chicken in slow-cooker. Sprinkle with taco seasoning and pour in the can of Rotel tomatoes. Cover and cook on low for 7 to 8 hours on low. Remove meat, reserving cooking liquid. Shred meat using two forks. Toss meat with enough cooking liquid to moisten.
- In a medium bowl combine lettuce, mango, and jicama, set aside.
- To make the chipotle aioli combine mayonnaise, lime juice, garlic and chipotle pepper with adobo sauce.
- To serve, add shredded meat to a tortilla, top with lettuce mango/lettuce mixture and chipotle aioli. Serve with cilantro and lime slices.
1 tbsp. chipotle aioli = 2 points
All other ingredients = 0 points
Assembled as listed one taco = 5 points
Serves 4 to 8, depending on the points you have to use. I served these tacos with Lightened-Up Cowboy Beans. I will share this recipe soon.
You will have enough meat for leftovers. Store in an airtight container in the refrigerator up to 3 days or freeze up to 3 months.
