Thursday, September 1, 2016

Mini Chicken Tacos

Taco Tuesday, Thursday ... more like taco every day! I could eat these mini tacos every freaking day. I love Mexican food, every time we go back home I always have to eat at our favorite places, we had it at our wedding and I can make the best enchiladas! There is a place in SLC that Eric and I love and there is always a line to get in for lunch, it's that amazing! We always get the taco bar, you get to choose what meat you want, toppings and best of all, how many you want! I remember going when I was pregnant with Aden and ate my weight (which was a lot) in tacos and never looked back! These tacos are the perfect size to eat the whole thing at once, at least I do! :) The chicken is amazing and you can even eat them cold which happens often with two kids. The corn is the best with tacos, I love it with my chipotle burrito bowl so we figured taco night too. Squeeze fresh lime over each taco and invite your friends over for a fun dinner! p.s. Adie scored her first goal tonight in soccer and we are so excited for her. She's so fun and we're so freaking proud of her!

For the Tacos ||
4-­6 Boneless Chicken Breast 
1 Ranch Dressing Packet 
1 8oz. Cream Cheese 
20­-30 Soft White Corn Tortillas 
1 can of White and Yellow Corn 
1 bunch of Cilantro (chopped) 
1 cup of cheese 

Directions ||
Place 4-­6 chicken breasts in slow cooker. Add cream cheese, ranch dressing (dry) and cook on low for 5 hours. 
Once chicken is done shred chicken with fork or hand mixer on low.
Use a cookie cutter (3 inch) or the bottom of a drinking glass to cut tortillas to make them mini.
Spread olive oil on each tortilla (both sides), warm in pan. 
To assemble tacos, start with placing some chicken on a tortilla, topping tacos with corn, cilantro and cheese. 
Sprinkle with some fresh lime juice. 
Eat a bunch!

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