Ingredients
Main Ingredients
- 1.5 pounds boneless and skinless chicken breasts or thighs
- 3/4 cup orange juice (~2 oranges)
- 1/4 cup lime juice (~2 limes)
- 4 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 12 small corn tortillas
Toppings
- 1/2 cup cilantro, torn
- 1/2 red onion diced
- to taste salsa
- 2 limes, cut into wedges
Method
Preparation
- Place the chicken in the slow cooker.
- In a bowl, mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt, and pepper.
- Pour this mixture over the chicken in the slow cooker.
Cooking
- Cook on low for about 6-8 hours until the chicken is tender.
- Shred the chicken and mix in 1/4 cup of the cooking juices.
- Spread the shredded chicken on a baking sheet and broil for about 5 minutes until it starts getting crispy.
- Mix in another 1/4 cup of the juices and broil for another 5 minutes.
- Once the chicken is crispy, mix in the last 1/4 cup of the juices.
Assembly
- Assemble tacos using the tortillas, shredded chicken, onions, cilantro, and salsa.
- Serve with lime wedges on the side.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 2gSodium: 400mgFiber: 3gSugar: 5g
Notes
For added depth of flavor, consider using your favorite beer instead of orange and lime juices. Customize with toppings like shredded cheese or diced jalapeños for a kick. Broil until crispy for texture contrast.
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