We eat a lot of tacos. A lot. But really, what's not to love. They can be customized to each individual's peculiar tastes and they make great left overs.
We have several regular 'go to' taco recipes but I thought I'd try a new one. This one was attractive because of the "throw it all in the slow cooker and let it cook for five hours" nature of the directions.
I followed the directions- mostly- but used chicken breast instead of thighs because that's what I had in the freezer. And I left the black beans on the side.
Served with all the sides: cilantro, avocado, sour cream, salsa verde, chopped purple cabbage and pickled red onion.
We have several regular 'go to' taco recipes but I thought I'd try a new one. This one was attractive because of the "throw it all in the slow cooker and let it cook for five hours" nature of the directions.
I followed the directions- mostly- but used chicken breast instead of thighs because that's what I had in the freezer. And I left the black beans on the side.
Served with all the sides: cilantro, avocado, sour cream, salsa verde, chopped purple cabbage and pickled red onion.
The general consensus was they were good but not awesome and at least 2/3 of the rest of the family thought they were too sweet. Our regular tacos have no sweet, only spice and, apparently, we've grown rather fond of them.
Comments
Post a Comment