Fajita Street Tacos
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Fajita Street Tacos
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| Servings |
| 122 taco servings |
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Ingredients
- 15ounce can diced tomatoeslow sodium
- 1cup yellow onionchopped
- 1cup green bell pepperchopped
- cup ½chicken broth
- 1tablespoon chili powder
- 1teaspoon dried oregano
- 1teaspoon ground cumin
- 1teaspoon onion powder
- 1teaspoon garlic powder
- 4ounce can chop green chilis
- 2pounds Chicken Thighsboneless, skinless
- 2 limesslice into wedges
- 3cups cheddar cheeselow-fat
- 246-inch corn tortillas
Instructions
- Either spray the slow cooker with nonstick cooking spray or line with a liner.
- Add diced tomatoes, onion, green bell pepper, chicken broth, chili powder, oregano, cumin, onion powder, garlic powder and green chilis to the slow cooker. Stir to combine
- Add chicken thighs and stir. Cover and cook on low for 5 to 6 hours and on high for 3 to 4 hours.
- Once done remove chicken and shred with two forks. Add back to the slow cooker and stir to mix with the remaining juices.
- To warm the corn tortilla, use a dry-skillet over medium heat. Add a tortilla and heat for 15 to 30 seconds on each side or until warm and toasty brown spots on it.
- To serve: top the tortilla with the chicken fajita mixture, 2 tablespoons of cheese and a squeeze of lime.
Recipe Notes
