Great tacos are all about the tenderness of the protein and the variety and spice of the toppings. Tonight it’s slow cooked chicken (marinated in 1/3C freshly squeezed orange juice, 2 Tbsp low sodium Tamari sauce, 1/2C chicken broth, and a generous 1 Tbsp of chipotle chili pepper) and some sweet, spicy and savory toppings. After marinating for 2 hours, we put the chicken and marinade in the slow cooker and set the dial to low.
After about 4 hours, we pulled the chicken from the liquid, and they shredded easily with two forks. The liquid in the slow cooker was murky, but without fat. We used the sieve from the fat separator to create a clear broth. The shredded chicken would dry out quickly without resting in the broth, so we placed it on the stove top to keep warm until the toppings were prepared.
Topping include: picked onions, scallions, fresh cilantro, chopped mango, and jalapeño peppers. Yum!
Char the tortillas on the grate of your gas stove burner, if you are lucky enough to have a gas range. (*Thanks for the great tip, Marie!) I chose corn, and my husband chose whole wheat.
They were FANTASTIC!