Wednesday, April 18, 2012

Chicken Tacos

Last week was the Secret Recipe Club monthly reveal.  I didn't think I had signed up to participate, and therefore didn't make anything, but it turns out I was signed up.  The result of this mix-up was Ali over at Ali-n-son being orphaned, which I feel awful about.  I had wanted to get something posted last week, but things were crazy last week and the days just disappeared.

So, now over a week late I have finally gotten around to making Ali's Taco Seasoning and crock-pot Chicken Tacos.  Her seasoning mix is wonderful and so much better than anything you could get in a packet.  Making your own mix is super easy, and as Ali points out allows you to adjust heat and flavoring to your family's preference.  My kids aren't super fond of spicy foods, so I toned down the heat on the mix, but you can easily kick it up.

The tacos are also wonderful, and they were inspired from another SRC member.  The adobo provides a slight smoky flavor and the taco seasoning has just the right bite and heat - a perfect combo!   I don't think you can have too many recipes like this.  They are super quick to put together and when you get home a wonderful meal is waiting.  My kids would probably eat these soft tacos every night.

Taco Seasoning


4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
2 teaspoons paprika
6 teaspoons ground cumin
2 teaspoons fine sea salt
4 teaspoons black pepper

Mix together ingredients in an airtight container. Shake to combine.
Add 2-3 tablespoons for every 1 pound of ground beef, turkey or chicken. Use to replace store-bought taco seasoning in any recipe.

Chipolte Chicken Taco
from Ali-n-son

1 (14.5 ounce) can diced tomatoes (regular or fire roasted)

1 tablespoon chopped chipolte pepper (in adobo sauce)
1 teaspoon adobo sauce
1 packet taco seasoning or 2 tablespoons homemade taco seasoning
2 cups low sodium chicken broth
4 boneless skinless chicken breasts

In slow cooker combine all ingredients, except chicken.  Place chicken on top of mixture.  Cook on low for about 5 hours or until chicken is no longer pink inside.  

Let chicken cool slightly, using two forks shred.  Serve with your favorite taco toppings.