Shredded Chicken Tacos with Pickled Jalapenos, Avocado, Radished, Onion-Cilantro Relish & a Spicy Lime Yogurt Crema

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INGREDIENTS:

  • 4 boneless, skinless chicken breasts*
  • 2 cups favorite salsa
  • salt and pepper
  • 1 avocado, sliced
  • 2 radishes, chopped
  • 1/2 1 medium onion, chopped
  • 1/2 cup of cilantro, chopped
  • 1/4 cup of chopped canned pickled jalapenos
  • 1 cup of plain Greek yogurt
  • 1 tablespoon of siracha or cholula sauce
  • 1 tablespoon of lime juice
  • 1 teaspooon of garlic powder
  • 6 small flour tortilla’s
  • (optional: fresh lime wedges for serving)

DIRECTIONS:

SHREDDED CHICKEN:

Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.

Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed. Serve immediately, or refrigerate in an airtight container for up to 5 days. (This chicken also freezes well.)

SPICY LIME YOGURT CREMA:

Mix together your yogurt, choice of spice sauce, lime juice, and garlic powder.

TACO’s:

Assemble tortilla’s, pulled chicken, all chopped ingredients and top with Spicy Lime Yogurt Crema!

ENJOY!

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