Happy Taco Tuesday everyone!!!!! I decided to make dinner for my family dinner last night (not Taco Tuesday, I know- but you all can make it for today now!!!) and created a taco bar.
I started off my slow-cooking 1 lb of Chicken Breast on low for 8 hours. I slow cooked it with a mixture of Taco Seasoning (1.5 tbsp Taco Seasoning of choice and then I added 1/2 tbsp Ground Chipotle Peppers), 2 cloves minced garlic, 2 tbsp Coconut Oil (you can use an oil/butter of your choice) and 2 cups of Chicken stock. You include the chicken stock to make sure that your chicken doesn’t dry out while slow-cooking. After 8 hours, I shredded the chicken and placed it in a bowl for the taco bar.
When it was closer to dinner time, I sliced my peppers and onions and sautéed them to make the fajita veggies. You could very well include the peppers and onions in the slow-cooker with your chicken, but I just didn’t (for those picky eaters)
So lets talk about this taco bar. Put me in front of a taco bar and I am a happy camper. Or just put me in front of a plate of tacos, and I’m a happy camper.
This bar…. I had some diced tomatoes, black bean and corn salad, avocado (smashed with salt & garlic powder), onion, queso cheese and Trader Joe’s Salsa.
The black bean and corn salad is simply 1 can black beans (drained) 1 can corn (drained), 1/2 yellow or sweet onion (diced), 1 handful cilantro (chopped) and roughly 2-3 tablespoons Balsamic Vinaigrette. You could add in a jalapeno or two if you want, that is optional.