Chicken Soft Tacos

I used a couple of different recipes to make these tacos. My family loved them so much that we had them 2 nights in a row and Jacob wants them again for his birthday dinner. The first night I made them using the Lime Chicken. The flavor was really good but we didn't like the chicken being in chunks, I will shred the chicken next time. The second night I used the Enchilada Chicken. My family seemed to like this better, maybe because it was shredded. Other than the chicken, the tacos were the same.

Lime Chicken

1 1/2 lb. chicken
1/8 c. red wine vinegar
1 lime, juiced
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. dried oregano

Saute chicken, in medium saucepan over medium high heat for about 20 minutes. Shredded the chicken and return to pan (this is what I will change). Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and oregano. Simmer for 10 more minutes.


Enchilada Chicken

1 1/2 lb. chicken
1/2 -1 c. mild green enchilada sauce (I used 1 c. because I like more sauce)
1/4 c. brown sugar

Place chicken in slow cooker with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on low for about 5 hours. Remove from cooker and drain. Shred meat with forks and place back in the slow cooker. In another bowl mix the enchilada sauce and brown sugar until combined. Pour over the chicken, mix well. Keep cooker on low to keep the chicken warm.


Corn, Avocado, and Tomato Salad

2 Tbsp. olive oil
1 Tbsp. fresh lime juice (I used the juice from 1 lime)
1/4 c. shopped cilantro
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 c. fresh corn kernels (I used 2 ears)
1 1/2 c. diced avocado
1 pint cherry tomatoes, quartered
1/2 c. finely diced red onion (I did not use because I did not have it)

In a large bowl, whisk together the olive oil, lime juice, cilantro, salt, and pepper.
Add the corn, avocado, tomatoes, and onion and toss to mix.
Serve at room temperature,


Tacos

I used white corn tortillas.
Heat the tortillas in a pan until warm.
Add the chicken then the corn, avocado, and tomato salad, top it off with shredded Monterey Jack cheese.
Enjoy