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

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  • 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)



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.)


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


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


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