Description

Born from a smoky kitchen mishap and a college hunger pang, these tacos are everything taco night should be—easy, exciting, and endlessly customizable. Juicy chicken slow-cooked in lime and garlic, topped with sweet corn salsa and a creamy avocado drizzle… this isn’t just dinner, it’s your new weeknight ritual. Whether it’s Tuesday or just a craving, this one’s got your back (and your taste buds).

Ingredients

Scale

For the Chicken:

2 lbs chicken breasts or thighs (or both!)
Juice of 2 limes
3 garlic cloves, minced
1 tsp cumin
½ tsp chili powder
½ tsp onion powder
Salt & pepper to taste
¼ cup water or broth
¼ cup chopped fresh cilantro

For the Corn Salsa:

1 cup corn (fresh, frozen, or canned)
¼ cup red onion, diced (soaked in ice water)

For the Avocado Crema:

1 ripe avocado
¼ cup sour cream or Greek yogurt
Juice of ½ lime
Salt to taste

Instructions

Load Up the Crockpot
Add chicken, lime juice, garlic, spices, and liquid. Stir gently. Optional: toss in used lime rinds for extra citrus aroma.
Cook Until Tender
Set on LOW for 6–7 hrs or HIGH for 3–4 hrs. Check at the 5-hour mark to avoid overcooking.
Shred & Finish
Shred chicken with forks (or mixer paddle!). Stir in cilantro. Adjust lime and salt as needed.
Make the Sides
Mix corn and onion for salsa. Blend avocado, sour cream, lime juice, and salt for crema.
Assemble & Serve
Char tortillas, layer with chicken, salsa, and crema. Add extra cilantro and a lime wedge. Fiesta time!

Notes

Add jalapeños or tajin to salsa for a spicy punch.
Use lettuce wraps for a low-carb version.
Leftovers? Make nachos, bowls, or quesadillas.
Vegan? Use jackfruit and coconut yogurt.

Prep Time: 15 mins
Cook Time: 6–7 hrs (low) or 3–4 hrs (high)

Nutrition

Calories: 350 per taco
Fat: 18g
Carbohydrates: 12g
Fiber: 4g
Protein: 27g