My husband, Myron, and I met midway through my aerospace engineering degree at MIT. Myron was a rocket propulsion engineer while I was completing an internship. Shortly after graduation we married. Before we could blink, Myron Jr. was on the way, and I craved Mexican food. Myron was working crazy shifts, so I started making a lot of slow cooker recipes. The one for cilantro-lime chicken tacos was a snap. Today, Myron, Myron Jr. and I all look forward to taco night.
| Salsa 2 c. cups diced pineapple |
| ½ c. diced red onion |
| 2 c. diced Roma tomatoes |
| ⅓ c. chopped cilantro |
| 1 Tbsp. fresh lime juice |
|
Chicken 16 oz. jarred salsa |
| 4 Tbsp. taco seasoning mix |
| 3 Tbsp. chopped cilantro |
| 1 lime, juiced |
| 4 skinless, boneless chicken breasts |
| 12 6-inch flour tortillas, warmed |
Preparation
Make the salsa:
Add pineapple, onion, tomatoes, cilantro and lime juice to a large bowl; mix well. Set aside in the refrigerator until using.
Make the chicken:
1. Add jarred salsa, taco seasoning mix, cilantro and lime juice to a slow cooker; mix well.
2. Add chicken breasts. Fold chicken into the salsa mixture until it’s completely coated.
3. Cook for 4 hours on high or 7 hours on low.
4. Shred chicken, fill tortillas and top with pineapple salsa and cilantro.
Makes 12 tacos.
Nutritional Information (serving size: 1 taco): Calories: 200; Fat: 3.5g; Cholesterol: 30mg; Sodium: 650mg; Total Carbohydrates: 27g; Dietary Fiber: 2g; Sugars: 9g; Protein: 13g.
