cancun-chicken-tacos

Some of y’all may not know it, but, recently I spent some time in Cancun. While I was there, I learned some interesting recipes, and played with some of my own.

During this quarantine I was missing some good ol’ Mexican street tacos. So, I grabbed Google and came up with the following recipe that blew everyone away. And in typical Y’all fashion, it’s really darn easy because we are going to use the slow cooker for most of our work.

Cancun Chicken Tacos

  • 3-4 lbs. Boneless Chicken Breasts
  • 1 Bottle of Mexican Coke ( usually can be found in the beverage aisle) If you can’t find a bottle of Mexican Coke then Dr. Pepper will work.
  • 2 Oranges
  • 2 Limes
  • 1 Large White Onion Chopped
  • 3 Tsp salt
  • 1 tsp pepper
  • 2 tbsp Chipolte chili powder
  • 1 tbsp ground Cumin
  • 8 Garlic Cloves
  • Soft white corn tortillas

Take Salt, pepper, Chipolte, Cumin in a bowl. Mix. Rub onto breasts and place in crockpot. Pour in 3/4 bottle of Mexican Coke. Squeeze juices of oranges and limes in. Toss in garlic and onions. Low for about 6 hours or until meat easily shreds.

Avocado Salsa Verde

  • 1 lb tomatillos
  • 1 large onion
  • 8 cloves garlic
  • 2 large jalapenos
  • 1 cup fresh cilantro
  •  1 lime
  • 2 avocados ripe
  • Olive oil

Set oven to 450* .. Husk the tomatillos and place on a baking sheet peel the garlic and throw on sheet as well. Cut jalapenos in half and de-seed. Place on baking sheet. Slice onions into quarters and place on baking sheet. Pour olive oil on everything and place in oven and roast until soft, about 15 minutes. Do not let the tomatillos get too soft or they will implode.

Throw roasted veggies into a blender and let cool

Add avocados and squeeze lime juice into mix once mixture cools. Blend until you get a nice chunky smooth consistency. Holds for about 5 days, can be canned and frozen.

To Serve:

White corn tortillas , add meat mixture and drizzle salsa verde on top. They are messy but good! For more taco stability 2 tortillas are acceptable per taco.

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