This chicken taco filling is quite good, and it’s made in the crockpot. It’s important to use a flavorful salsa (I used Arriba! Fire Roasted Mexican Chipotle Salsa), and DO NOT use a mild salsa as there just isn’t enough flavor.
After the dish is cooked squeeze some fresh lime juice to give the dish a nice bright flavor, and then adjust the seasoning. Since all salsas are different you may need to add some additional salt.
Next time I think I’ll try adding some ground cumin to the crockpot.
- 1 bag of frozen corn
- 2 large frozen chicken breasts
- 1 can black beans, drained and rinsed
- 16 oz jar of medium salsa
- 1-2 limes, juiced
- salt to taste
- Top tacos with: avocado, tomatoes, cilantro, cheese, sour cream guacamole etc.
- Spray your crock with cooking spray; then add the frozen corn; then add the frozen chicken breasts; then add the black beans; then top with the salsa. Cover and cook on HIGH for 1 hour and then turn to LOW for 4 hours.
- Shred the chicken and then add the lime juice and salt and any other seasonings you like.
Southwest Chicken Taco Filling:
We love salsa…all salsas. I think the hardest salsa to make is red salsa–I’m not sure why, but most of the time when we make red salsa at home it’s good but just not memorable good. Green salsas
on the other hand almost always turns out great…go figure! Anyway, I got this recipe from my friend Mary, who got the recipe from a lady in El Paso, and it really is excellent—yes it’s that good….FINALLY!!!!
Start slowly with the jalapenos as all jalapenos vary in heat. You may also want to add more lime juice and/or salt. The flavors definitely meld after the salsa has been refrigerated for hours, so try to make this one in advance—it’s worth it!
- 1 package of grape tomatoes (about 1 pound)
- 1-2 jalapenos (more or less to taste)
- Handful of cilantro, chopped
- 1 14.5 can of tomatoes, diced, whole or stewed (I used diced with mild green chiles)
- Juice from 1 lime (add more if necessary)
- 1 tsp. minced garlic
- salt to taste
- Blend all ingredients. Taste and adjust seasoning, if necessary.
- Refrigerate….tastes better with “age.”
We have tons of fresh ripe tomatoes, and what better way to use some of these delicious tomatoes than to make a homemade pasta sauce!
Absolutely d’lish, and worth most definitely worth the time.
- 16 med-large ripe tomatoes
- 2 TBSP olive oil
- 12 garlic cloves, chopped
- salt to taste
- sugar to taste
- 10 basil leaves, chopped
- With a sharp knife cut a small “x” on the bottom of each tomato, just enough to pierce the skin; then blanch the tomatoes in boiling water for about 1 minute. Peel and seed the tomatoes and puree in a food processor.
- Heat olive oil over medium high heat in pan; then add the garlic, and fry the garlic for a couple of minutes. Add the tomato puree and bring to a boil. Simmer uncovered until the sauce reduces by half. Add salt and sugar to taste.
- Stir in basil just before serving.
Homemade Red Sauce:
I’m always will to try a great new salsa to top chicken tacos or fish tacos. This salsa is so summery and refreshing, and it went great as a topper for fish tacos.
I saw a recipe for jicama salad in the March 2009 issue of Cooking Light, which was the initial inspiration of my mango jicama salsa.
- 1/2 c. jicama, julienne-cut
- 2-3 mangos, sliced or cubed
- 1/2 of a small red onion, sliced
- 1/2 of a red, orange, or yellow bell pepper, sliced
- 1 to 2 jalapenos, chopped
- 1 lime, juiced
- 1 tsp. sugar (more or less depending on how ripe the mangos are)
- 1/4 tsp. salt
- 1/4 c. cilantro, chopped
- Combine all ingredients in a bowl. Taste and adjust seasoning if necessary.
- Top your tacos, and enjoy.
Mango Jicama Salsa: