So, guys, tomorrow is Cinco De Mayo. Many people think this is Mexico’s Independence Day. Nope. That would be September 16th. Cinco De Mayo actually commemorates the victory of the Mexicans over the French during the Battle of Puebla in 1862.
For a lot of Americans, though, it’s a day to drink margaritas and eat Mexican food.
I might (maybe) skip the former, but this recipe is going to satisfy the latter. This is my take on this recipe from Tasty Kitchen.
After making this the first time, I decided I would probably never make regular tacos again! They’re that delicious. So, make these. Make these right now.
Crock Pot Chicken Tacos
2 lb Boneless Skinless Chicken Thighs
1 15.5oz Can Black Beans
12 oz Salsa (I used a Black Bean and White Corn kind. Use whatever you like!)
1 7oz Can Diced Green Chilies
2 Cloves Garlic, Minced
1 1/2 Cup Frozen Corn
1 Tbsp Chili Powder
½ tsp Onion Powder
1 tsp Paprika
1 Tbsp Cumin
Taco Shells, Tortillas, Desired Toppings
Mix all the ingredients together in your crock pot.
Cook on high for 4 to 6 hours or 6 to 8 hours on low.
Shred the chicken with a fork and mix well.
Serve in taco shells, tortillas, or lettuce wraps. Top with whatever you want. We just used cheese, lettuce, and sour cream. Enjoy. Seriously, though, enjoy.
Mine made about 17 servings, ¼ cup and 110 calories each. That doesn’t include the shell or the toppings.
I’m definitely going to be nomming on this tomorrow. What are your plans??