Chili Lime Chicken Tacos topped with Cilantro Crema & Paired with Kale, Jicama Mango Salad
Looking for a healthy Cinco de Mayo meal? Well here you have it! An organic chicken taco recipe paired with a kale mango salad. A great way to add some fiesta flare to your celebration. Follow this slow-cooked recipe so that you don’t have to slave over a meal for hours in the kitchen.
Prep time: 25 minutes
Prepare the Chili Lime Chicken first, using a Crock-Pot, and allow it to cook for 4-7 hours depending on the temperature. The Cilantro Crema & Mango Salad will only take a few minutes each to prepare so you can prepare those last. Top these tacos off with the Cilantro Crema and pair with a Kale, Jicama Mango Salad
Slow-Cooked Chili Lime Chicken Tacos
- 2 lbs boneless organic chicken thighs
- 2 cups chicken broth
- 2 cloves garlic minced or grated
- 1 tablespoon chipotle chili spice
- 2 teaspoons smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- ¼ – ½ cup lime juice
- 1 (4 ounce) can diced green chilis
- Organic white or blue corn tortillas
- Optional toppings include: cilantro, avocado slices, sliced fresh jalapenos, and salsa.
Add all ingredients except the cilantro and avocado into a Crock-Pot. Cover and cook on LOW for 6-7 hours or on HIGH for 4-6 hours. Once this is done cooking, pull chicken out and place on a plate or wide bowl, as juices from the chicken will drip. Shred the chicken with two forks. Serve atop corn tortillas, whole wheat tortillas, or a bed of greens. For some added color and flavor try topping these tacos with cilantro, avocado slices, sliced fresh jalapenos, salsa and Cilantro Crema.
- 1 cup full fat organic Greek yogurt
- ¼ cup cilantro, leaves only
- 1 tablespoon lime juice
- Salt to taste
Place all ingredients in a small food processor or blender. Pulse until fully blended. Use to drizzle on top of Chili Lime Chicken Tacos.
Kale, Jicama Mango Salad
- 1 head of kale, stems discarded and leaves torn into small pieces
- 1 small mango, peeled, stone removed, and sliced
- 1 small jicama, peeled and sliced
- 2 tablespoon extra-virgin olive oil
- ½ tablespoon lime juice
- Salt and pepper to taste
Whisk olive oil and lime juice together. Set to the side. Kale is a tougher green, so after de-stemming and tearing the leaves into smaller pieces, massage with the olive oil and lime juice mixture. This technique softens the woody texture of kale. Top this salad with the mango and jicama. Salt and pepper to taste.