tacos Archives - Miss in the Kitchen

Grilled Fish Tacos

Milisa — Mon, 18 May 2020 18:04:52 +0000

Grilled Fish Tacos with the most amazing fish taco sauce is a quick and easy dinner to add to your menu this week. Deliciously seasoned grilled fish topped with fresh ingredients and a zesty lime crema for an easy weeknight dinner that you will make again and again.

Serve fish tacos with this super easy Skillet Mexican Street Corn, Creamy Coleslaw plus chips and homemade salsa for an epic Mexican feast.

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This spring and summer we are partnering with Sitka Salmon Shares. As an affiliate partner, we will make a small amount through your purchase at no extra expense to you.

We love knowing where our food comes from and supporting small business. Sitka Salmon Shares are wild-caught from the pristine waters of Southeast Alaska and the North Pacific and delivered.

How to Make Grilled Fish Tacos:

Thaw fish completely.
Pat fish dry with paper towels and lay on a clean baking sheet.
Mix olive oil and lemon juice and brush on both sides.
Season with garlic, cumin, chili powder, salt and pepper.
Prepare a grill fire to about 300° with pecan or oak for smoke flavor.
Cook filets over indirect fire, using a grill pan if you have large grates. Cook with the lid closed for about 10 minutes. Check the fish with a digital thermometer. Continue to cook until the fish is flaky and has reached 145° internal temperature.
Carefully remove the fish to a serving platter and flake apart for serving in tacos.
Place corn tortillas on the grill about 3 minutes before fish is done cooking. Flip after about 1 minute and crisp on the other side.
Serve fish on corn tortillas with Lime Crema, shredded cabbage, cotija cheese, pico de gallo, avocado, cilantro and green onions.

How to Make Fish Taco Sauce:

Mix sour cream, mayo, fresh lime juice, cumin, granulated garlic and salt together. Keep refrigerated until serving. Can be made 2 days in advance.

Don’t skip the taco sauce! It’s so delicious that you will be serving it with all of your favorite tacos! We also love serving our easy tartar sauce with fish tacos.

What Kind of Fish Makes the Best Grilled Fish Tacos?

Wild Caught Alaskan Cod was perfect for our fish tacos. Any firm white fish will work. Cod is a great option and you can not beat the freshness of the fish that comes from Sitka Salmon. The texture and flavor is above and beyond anything I’ve ever picked up from the grocery store.

Sitka Salmon Shares Story

Sitka Salmon Shares is built around a humble collective of committed fishermen that put quality first, handling fish one at a time, with respect and care. It’s their livelihood, afterall, and many of our fishermen have been using these highly selective, small-batch fishing methods for generations. Read on to know your fishermen—from how they got started, why they love life on the open water and why they are part of Sitka Salmon Shares.

Ten seasons ago we set out to “do salmon differently.” At that time, doing things differently seemed simple. We brought blast-frozen, wild-caught Alaskan salmon directly from a few small-boat fishermen to members of our Community Supported Fishery (CSF) in the Midwest. In return, our members got higher-quality fish than they could find at a grocery store while supporting community-centered, small-boat fishermen who harvested their fish one-at-a-time on hook-and-line.

You can feel good about buying Sitka Salmon Shares, which are wild-caught from the pristine waters of Southeast Alaska and the North Pacific and delivered right to your door with no contact delivery.

Sitka Salmon Shares is offering $25 off any box (except Taste of Fall Share) for our readers, just use the code MITK to receive $25.00 off of your purchase.

More Delicious Fish Recipes:

You might also like our Grilled Salmon and Grilled Cod Recipes for a quick and easy weeknight dinner. This garlic and herb grilled salmon is another favorite, so flavorful and delicious!

We also love this really simple Bass Recipe and we can’t get enough of these grilled Salmon Tacos.

No matter what night of the week it is, we are always happy to have tacos for dinner. These fresh and delicious fish tacos are just the ticket to satisfy our Mexican food cravings. The perfect meal to change up your same old dinner routine.

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Grilled Fish Tacos

Course Grilling

Cuisine American

Keyword easy grilled fish, fish taco sauce, fish tacos, lime crema

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 369kcal

Author Milisa

Ingredients

For the Fish:

2 pounds Alaskan Pacific Cod
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon kosher salt
¼ teaspoon pepper

For the Fish Taco Sauce:

⅓ cup sour cream
2 tablespoons mayonnaise
juice of half a fresh lime
¼ teaspoon ground cumin
¼ teaspoon granulated garlic
¼ teaspoon kosher salt

For Serving

Corn Taco Shells
shredded cabbage
pico de gallo
Diced avocado
sliced green onions
cilantro

Instructions

Place cod in cool water to thaw completely.
Pat fish dry with paper towels.
Mix olive oil with lemon juice and brush over both sides of fish.
Combine garlic, cumin, chili powder, salt and pepper. Sprinkle over fish.
Prepare a grill fire to about 300° with pecan or oak for smoke flavor.
Place fish over indirect fire, using a grill pan if needed. Cook with the lid closed for 10 minutes. Start checking the fish with a meat thermometer, cooking until it reaches 145° in the middle. Fish will be flaky when it’s cooked through.
Remove from grill to a serving platter and flake to serve on tacos.
Cook corn tortillas on both sides for about 1- 2 minutes.
Mix fish taco sauce together by combining sour cream, mayonnaise, lime juice, cumin, garlic and salt. Can be made ahead and stored in refrigerator until serving.
Serve warmed tortillas with flaked fish, shredded cabbage, fish taco sauce, pico de gallo, avocado, onions and cilantro.

Nutrition

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Homemade Taco Seasoning

Milisa — Fri, 24 Apr 2020 18:00:41 +0000

Homemade Taco Seasoning is so simple to mix up and have on hand for all of your favorite Mexican dishes. Just a few simple ingredients that you probably have on hand.

Tacos are my go to meal when I’m just not sure what to cook. Brisket Tacos are my most favorite meal ever and we have Mexican food like Taco Casserole at least once a week.

You’ll love just how easy it is to mix up your own taco seasoning and you’ll never have to remember to pick up the packets from the store again.

How to Make Taco Seasoning

In a bowl mix together the following spices

Chili Powder – American chili powder which is a blend of chilis and spices – different than cayenne pepper.
Ground Cumin – adds the smoky depth of flavor that is a must for taco seasoning.
Granulated Garlic – or garlic powder.
Kosher Salt – if you are watching your salt intake, adjust to your taste or skip it all together.
Onion Powder – blends great with the garlic and chili spices for more flavor.
Smoked Paprika – adds a bit more intense smoky flavor. It is optional but highly recommended.
Oregano – a great addition to your flavor profile, but I have made it without the oregano on occasion.
Black Pepper – adds just the right amount of heat, if you like your tacos spicy, add a teaspoon of crushed red pepper flakes too.

Store in an airtight container for up to 6 months.

How Much Taco Seasoning to Use

Use 2 tablespoons of taco seasoning per pound of ground beef or chicken with 1/4 cup of water.

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Back when I had my barbecue sauce business, I also made spice mixes and the Tex-Mex taco seasoning was a big hit. I have been making homemade taco seasoning for ages. I love knowing just exactly what I’m mixing into my tacos and it’s a great way to control the level of spice and salt.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Homemade Taco Seasoning

Homemade Taco Seasoning is so simple to mix up and have on hand for all of your favorite Mexican dishes. Just a few simple ingredients that you probably have on hand.

Course Seasonings and Herb Mixes

Cuisine Mexican

Keyword ground beef taco seasoning, homemade spice mix, taco mix

Prep Time 5

Total Time 5

Servings 1/4 cups

Author Milisa

Ingredients

½ cup chili powder
¼ cup ground cumin
2 tablespoons granulated garlic
2 tablespoons kosher salt
1 tablespoon smoked paprika
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon black pepper

Instructions

Mix all ingredients together in a bowl until well combined.
Store in an airtight container.

Notes

Taco seasoning will keep up to 6 months stored in an air tight container.

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Carne Asada

Milisa — Mon, 06 Apr 2020 03:24:13 +0000

Carne Asada is marinated sirloin or flank steak that is grilled and served sliced thin. Great for tacos or to pair with rice. A Mexican favorite that you can make so easy in your own backyard!

As far as I am concerned, every night should be taco night and if you can make them on the grill, even better! This easy recipe is perfect for busy weeknights and uses a budget friendly cut of steak that makes a great dinner.

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How to Make Carne Asada:

Mix up the Marinade:

Olive Oil
Soy Sauce
Lime Juice
Orange Juice
Brown Sugar
Granulated Garlic
Ground Cumin
Smoked Paprika

Tenderize sirloin steak or flank steak with a meat tenderizer or sharp knife.

Pour marinade over steak and tenderize, once more. This will get the marinade flavors down into your steak.

Set aside and prepare a grill fire to about 300° using hickory or oak for smoke flavor.

Place steak over direct fire to sear about 3 minutes. Top with remaining marinade and close the grill.

Cook for about 8 – 10 minutes or until steak reaches desired doneness. Check internal temperature with a digital meat thermometer.

Remove from grill and allow to rest 10 minutes before slicing thin.

Garnish with cilantro.
Serve with warm flour tortillas and your favorite Tex-Mex toppings.

INTERNAL TEMPERATURES FOR CARNE ASADA:

Rare: 130°
Medium Rare: 140°
Medium: 155°
Well Done: 165°

Carne Asada is a staple at Mexican restaurants and is really simple to make for your next taco night. The marinade gives the steaks incredible flavor and is sure to be a hit with the whole family.

Best Toppings for Tacos:

Easy Guacamole
Homemade Salsa
Sour Cream
Shredded Cheese
Lettuce
Tomato
Jalapeños
Cilantro

Serve with Mexican Corn and easy Spanish Rice for a Mexican Fiesta Menu that everyone will love.

If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

Carne Asada

Carne Asada is marinated sirloin or flank steak that is grilled and served sliced thin. Great for tacos or to pair with rice. A Mexican favorite that you can make so easy in your own backyard!

Course Grilling

Cuisine Mexican

Keyword carne asado, grilled steak tacos, Mexican grilled steak, steak tacos

Prep Time 30

Cook Time 15

Additional Time 10

Total Time 55

Servings servings

Calories 479kcal

Author Milisa

Ingredients

2 pounds sirloin steak
¼ cup olive oil
¼ cup soy sauce
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons brown sugar
1 tablespoon granulated garlic
2 teaspoons ground cumin
1 teaspoon smoked paprika

Instructions

Pat sirloin steak with paper towels to dry. Cut steak in half if it is large.
Tenderize with a meat tenderizer or sharp knife.
Mix marinade together by combining olive oil, soy sauce, lime juice, orange juice, brown sugar, garlic, cumin and smoked paprika.
Pour over steak and tenderize once more.
Set steak aside while you prepare a grill fire to about 300° with hickory or oak for smoke flavor.
Place steak over direct fire and sear for 3 - 5 minutes. Move to indirect heat and top with remaining marinade.
Close the grill lid and continue to cook until steak reaches desired doneness using a meat thermometer to check internal temperature.
Remove from grill and set aside 10 minutes before slicing thin.
Top with chopped cilantro and serve with warm flour tortillas and your favorite toppings.

Notes

Internal temperatures for Carne Asada:

Rare: 130°
Medium Rare: 140°
Medium: 155°
Well Done: 165°

Nutrition

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Short Rib Tacos

Milisa — Fri, 14 Feb 2020 04:10:56 +0000

Short Rib Tacos are one of the most delicious ways to enjoy beef ribs! Pile your taco shells high with your favorite toppings along with smoked rib meat for a new spin on taco night!

Short ribs are incredibly delicious on their own but I have to say putting them into tacos is an amazing dinner idea. If you find yourself with leftovers or if you’ve made a double batch, these tacos are a great way to enjoy them.

We also love these quick and easy Ground Beef Tacos for any night of the week.

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How to Make Short Rib Tacos:

Remove cooked rib meat from bones.

Dice the rib meat and add it to a skillet with 1/4 cup of water and place over low heat while you prep the rest of the ingredients.
Heat taco shells in a 350° oven.
Shred lettuce and cheddar cheese.
Dice tomatoes and green onions.

Fill taco shells with lettuce, cheese, tomatoes and onions and fill with chopped short rib meat.
Serve immediately.

What are Short Ribs?

Short ribs are beef ribs that come from the brisket area, chuck plate or ribs. The meat will vary in thickness and have a small portion of the rib bone. It is a tough cut and is best cooked low and slow.

My Favorite Short Rib Recipes:

Smoked Beef Ribs are marinated in a glorious coffee and brown sugar mixture and slow smoked on your grill. They turn out so flavorful, tender and delicious.

Dutch Oven Short Ribs is one of our favorite hearty and delicious meals. We made this outdoors on the grill but it would be just as simple on your stovetop.

Peach and Ginger Braised Short Ribs are slow cooked in coffee and then glazed with a decadent peach and ginger glaze.

[mv_create key=”861″ layout=”grid” thumbnail=”https://www.missinthekitchen.com/wp-content/uploads/2018/01/Brisket-Tacos-Recipe-Plated-Photo.jpg” title=”Easy Recipes for Taco Night” type=”list”]A taco bar is a great way to feed a crowd or picky kids. Everyone can pick their favorite toppings like easy guacamole, sour cream or salsa ranch dressing.

We always have both crunchy and soft taco shells for taco night. My guys like to wrap the crunchy shell in a soft shell and then they don’t fall apart. Pretty smart!

I just love it when we have time to grill several things over the weekend that we can enjoy all week long. We added these short ribs to the grill while we were cooking a rump roast for dinner.

It was so easy to pull them out of the fridge to make tacos and have dinner on the table in about 15 minutes. We also love using leftover short ribs for these Short Rib Burritos. They are packed with flavor and get really crunchy on the grill!

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Short Rib Tacos

Short Rib Tacos are one of the most delicious ways to enjoy beef ribs! Pile your taco shells high with your favorite toppings along with smoked rib meat for a new spin on taco night!

Course Main Dishes

Cuisine American

Keyword beef rib tacos, beef tacos, leftover short ribs

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 607kcal

Author Milisa

Ingredients

1 pound beef ribs cooked
8 taco shells
½ cup shredded cheddar cheese
½ cup shredded lettuce
¼ cup diced tomatoes
¼ cup diced green onions
sour cream salsa, guacamole if desired

Instructions

Remove rib meat from bones and dice.
Place in a skillet with 1/4 cup water. Place over low heat to simmer.
Bake taco shells according to package directions.
Top taco shells with lettuce, cheese, tomatoes, green onions and rib meat.
Add sour cream, salsa and guacamole if desired.

Nutrition

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BBQ Chicken Tacos

Milisa — Wed, 28 Aug 2019 12:20:41 +0000

Easy BBQ Chicken Tacos are the perfect quick and easy dinner. Flavorful barbecue grilled chicken tenders, creamy coleslaw, cilantro and jalapeños. Great for entertaining or weeknight family dinners.

BBQ Chicken Tacos

This is a sponsored post in partnership with KC Masterpiece®. All thoughts and opinions are my own.

Chicken Tacos are on our dinner menu at least once a week. Barbecue tacos are my absolute favorite and tacos are something the entire family can agree on.

We picked up the new KC Masterpiece®816 Hot BBQ Sauce at Walmart during our weekly shopping trip and knew it was going to give our grilled chicken tacos a spicy kick that is beyond delicious.

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We always have both flour tortillas and crunchy corn taco shells for our taco feasts. We love to wrap the crunchy shells in warm flour tortillas and add the fillings and toppings.

This way when your taco shell crumbles, the flour tortilla catches the filling and you don’t wind up with a pile of taco filling. You have to try it! Plus, you get the best of both the crunchy and chewy shells.

How to make BBQ Chicken Tacos:

Brush chicken tenders with olive and season with salt and pepper.
Heat grill to 300°.
Grill chicken for 3-4 minutes.
Flip chicken and brush with KC Masterpiece 816 Hot BBQ Sauce.
Close the grill lid and cook for 3-4 minutes. Flip chicken again and baste with sauce. Cook another 2-4 minutes or until chicken reaches an internal temperature of 165°.
Remove chicken from grill and loosely cover with foil for 5 minutes. Slice chicken tenders and keep warm until serving.
Heat taco shells and tortillas according to package directions.
Layer flour tortillas with a corn tortilla inside, fill with creamy coleslaw and bbq chicken slices, drizzle with KC Masterpiece 816 Hot BBQ Sauce. Top with cilantro and sliced jalapeños.

Why go out for barbecue when these easy BBQ Chicken Tacos are so simple to make at home?! You get that classic barbecue joint flavor with KC Masterpiece 816 BBQ Sauces!

KC Masterpiece has always been a family favorite and the whole family was crowded around the bar to sample all three of the sauces when we brought them home from Walmart.

The KC Masterpiece 816 BBQ Sauces are inspired by the Kansas City region. We loved all three of the flavors: Original, which is sweet n’ smoky. Hot, which is spicy n’ smoky and Sweet, which is sweet n’ tangy.

The Hot has a bit of a kick but isn’t too spicy. It was perfect on the grilled chicken and so good paired with the creamy coleslaw. These BBQ chicken tacos did not last a hot minute at our house.

More Recipe Ideas for Taco Night:

Taco Salad with Salsa Ranch Dressing is a great dinner for busy weeknights. Easy to prep ahead and everyone picks their favorite toppings!

Brisket Tacos are unbeatable for leftover brisket! Top these smoky and delicious tacos with coleslaw for an epic taco night!

Blackened Chicken Tacos are another delicious twist for Taco Tuesday! Make them mild or as spicy as you prefer!

Turkey Tacos are a healthy way to enjoy taco night! Easy and so delicious!

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The easy squeeze bottle makes it the perfect sauce for grilling and drizzling over your favorite foods! Find all three of the new KC Masterpiece 816 BBQ Sauces at Walmart in the sauce and condiment aisle.

Give this easy BBQ Chicken Tacos recipe a try for your next cookout or Taco Tuesday!

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If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!

BBQ Chicken Tacos

Easy BBQ Chicken Tacos are the perfect quick and easy dinner. Flavorful barbecue grilled chicken tenders, creamy coleslaw, cilantro and jalapeños. Great for entertaining or weeknight family dinners.

Course Chicken

Cuisine American

Keyword bbq chicken, bbq tacos, grilled chicken tacos, tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 837kcal

Author Milisa

Ingredients

1 ½ pounds chicken tenders
2 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon fresh ground pepper
½ cup BBQ Sauce plus more for serving
12 small flour tortillas
12 crunchy corn taco shells
1 cup creamy coleslaw
1 jalapeno thinly sliced
¼ cup fresh cilantro chopped

Instructions

Preheat grill to 300°.
Brush chicken tenders with olive oil and season with salt and pepper.
Place chicken on grill and cook 3-4 minutes.
Flip chicken and brush with KC Masterpiece 816 Hot BBQ Sauce. Close the grill lid and cook another 3-4 minutes.
Flip chicken again, brushing with bbq sauce. Cook another 2-3 minutes or until chicken reaches 165° internal temperature.
Remove chicken from grill and loosely cover with foil and allow to rest 5 minutes. Slice chicken into thin strips and keep warm until ready to serve.
Cook tortillas and taco shells according to package directions.
Layer flour tortilla with a crunchy corn taco shell in center, fill with creamy coleslaw and sliced chicken.
Drizzle chicken with bbq sauce and top with jalapeños and cilantro.

Nutrition

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Smoked Pork Carnitas

Milisa — Wed, 10 Oct 2018 17:40:45 +0000

Smoked Pork Carnitas are a delicious spin on traditional Mexican carnitas and make the most amazing tacos! Perfect for any night of the week or for an epic game day taco bar!

Smoked Pork Carnitas

Pork tacos are always a favorite at our house. I’ve made them from my Coca-Cola Braised Pork Loin a few times but these Smoked Carnitas make the best tacos ever!

I found a huge pork butt on sale and saved it for a rainy weekend. You see if it’s raining, there’s more time for hanging out around the house rather than building fence or baling hay. Our whole life revolves around the weather on the ranch.

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How to Smoke Pork Butt:

Pat Pork Butt dry with paper towels.
Sprinkle with dry rub: brown sugar, Mrs Dash, kosher salt, black pepper and garlic.
Prepare grill with hickory grilling wood.

Place pork butt over indirect heat and close the grill.
Smoke for 1 hour per pound at about 250-300 degrees, until internal temperature reaches 195 degrees.

Pork Butt Recipes:

Pork butt is so versatile. It is great for feeding a crowd or you can make several meals from one roast.

Smoked Pork Butt with Italian Rub is a favorite for serving a crowd. The Italian rub adds so much flavor to the meat. A surefire hit!
Pulled pork sandwiches with Dr Pepper Barbecue Sauce and Creamy Coleslaw.
Cheesy Pulled Pork Taquitos ~ an easy dinner or great for game day.
Smoked Pork Carnitas ~ Seriously this is my new favorite!
Pulled Pork Mac and Cheese ~ Nutmeg Nanny

How to Make Smoked Pork Carnitas:

Preheat oven to 425 degrees.
Shred or chop two pounds of smoked pork butt and spread onto a baking sheet.

Mix together orange juice, lime juice, garlic, cumin, and salt.

Pour over pork and stir to coat.
Cook for 25 minutes, stirring about half way through.

Serve with tortillas, chopped onion, avocados, cilantro, salsa verde and any of your favorite taco toppings.

I could seriously eat tacos every day of the week. Thank goodness my family loves Mexican food as much as I do. Pork tacos are always a favorite.

Traditional carnitas are cooked in oil or lard. We put a different spin on these by smoking the pork butt and then tossing it with a citrus and garlic sauce and crisping it up in the oven. You will love these bold flavors!

We love to grill an Easy Smoked Brisket or a pork butt over the weekend and then make it into several meals through out the week. We enjoy cooking out and spending time outside as the weather cools down for fall.

Having the main course ready to go sure makes dinner time easier and much quicker. Trying to figure out dinner or remember to get meat out of the freezer isn’t always the easiest for busy weeknights.

Tacos are always an easy one for me. I always have tortillas, cheese, homemade salsa and sour cream on hand. What are your busy weeknight shortcuts? I would love to hear your tips and ideas!

Delicious Dishes to Complete Your Meal:

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Smoked Pork Carnitas

Smoked Pork Carnitas are a delicious spin on traditional Mexican carnitas and make the most amazing tacos! Perfect for any night of the week or for an epic game day taco bar!

Course Pork

Cuisine American

Keyword pork carnitas, pork tacos, smoked pork butt

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 2617kcal

Author Milisa

Ingredients

For Smoked Pork Butt:
10-12 pound pork butt roast
2 tablespoons brown sugar
2 tablespoons granulated garlic
2 tablespoons Mrs Dash Seasoning
2 tablespoons kosher salt
2 tablespoons coarse ground pepper
For carnitas tacos:
2 pounds smoked or cooked pork butt
¾ cup orange juice
¼ cup lime juice
3 garlic cloves minced
1 tablespoon ground cumin
1 teaspoon salt
tortillas chopped onion, cilantro and any other favorite toppings for serving

Instructions

For the Pork Butt: Pat Pork Butt dry with paper towels.
Mix together kosher salt, black pepper and garlic.
Prepare grill with hickory grilling wood.
Place pork butt over indirect heat and close the grill.
Smoke for 1 hour per pound at about 250-300 degrees, until internal temperature reaches 195 degrees.
For smoked pork carnitas tacos: Preheat oven to 425 degrees.
Shred or chop two pounds of smoked pork butt and spread onto a baking sheet.
Mix together orange juice, lime juice, garlic, cumin, and salt.
Pour over pork and stir to coat.
Cook for 25 minutes, stirring about half way through.
Serve with tortillas, chopped onion, avocados, cilantro and any of your favorite taco toppings.

Nutrition

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Slow Cooker Margarita Pulled Chicken

Milisa — Mon, 04 Nov 2013 12:55:53 +0000

Slow Cooker Margarita Pulled Chicken perfect for tacos, tostadas, sandwiches and more!

This is a sponsored post on behalf of Pacific Foods.

The slow cooker has become my best friend. I use it at least once a week but usually it is more like two to three times per week. It has basically taken up permanent residence on my kitchen counter.

I spent the weekend trying to catch up on a few things that I have been putting off. If you look up the word Procrastinate in the dictionary, you will find my picture. True story. I had some recipes to develop, a lot of laundry, muddy floors and a big pile of work that I needed to get to.

The slow cooker swooped in and made dinner a snap. I had some boneless, skinless chicken breasts and I thought I’d try out a slow cooker version of Margarita Chicken. It was so easy to throw together. The results were delicious and this is one of those recipes that have many, many possibilities.

I made tostadas with the shredded chicken. You could also make chicken nachos, tacos, enchiladas, or put a Tex-Mex spin on your favorite chicken and rice. You could even make awesome sandwiches. See there’s 6 different ideas right there! So easy.

I used Pacific Foods Organic Simply Stock to make this fabulous chicken. The name says it all, Simply Stock.

From the Pacific Foods website: Staying true to classic culinary traditions, our Organic Chicken Stock is made by gently simmering meat, bones, and mirepoix (celery, carrots & onions) for hours to bring out the rich, complex flavors.

I had a peak at another brand’s ingredient list, not so simple. My husband and I have had a talk or two about the unknown ingredients known as natural flavorings. I would guess it really means something we don’t want to eat. But who knows, right?

As a rancher, the organic label isn’t just a sticker on the products you pick up at the market, it is what you strive for when raising food for your family to eat. I think it is becoming more and more important to know where your food comes from. To know what the ingredient list is on the package. Pacific Foods says that every ingredient has a purpose. I like that. I also like that it is unsalted, very important to so many diets.

Slow Cooker Margarita Pulled Chicken

Slow Cooker Margarita Pulled Chicken perfect for tacos, tostadas, sandwiches and more!

Course Chicken

Cuisine American

Keyword Mexican chicken, Slow cooker chicken, slow cooker chicken for tacos

Prep Time 5

Total Time 5

Servings Servings

Calories 272kcal

Author Milisa

Ingredients

5-6 boneless skinless chicken breasts (about 3 pounds)
8 oz Pacific Foods Simply Stock
½ cup orange juice concentrate thawed
⅓ cup tequila
1 tablespoon lime juice
1 jalapeño seeded and diced
1 teaspoon granulated garlic
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon salt

Instructions

Spray the slow cooker with non-stick cooking spray. Layer chicken breasts in slow cooker.
In a small bowl add remaining ingredients and whisk together. Pour over chicken.
Cook on high for 3-4 hours or low for 5-6 hours or until chicken is cooked through.
Remove chicken from slow cooker, reserving liquid. Allow to cool slightly. Pull chicken apart using 2 forks.
Place in a large bowl. Add about 1 cup of reserved liquid over chicken and toss to coat.

Notes

Chicken can be served in tostadas, tacos, enchiladas, chicken and rice or sandwiches.

Nutrition

Disclosure: This is a sponsored post on behalf of Pacific Foods. All text and opinions are my own.

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