pulled chicken tacos with pickled cabbage & avocado crema.

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i honestly could eat tacos everyday!  these tacos are super easy because basically every ingredient can be made ahead of time.  with your choice of flour or corn tortillas (i love corn), these tacos are simple, tasty, and great for a dinner party… with margaritas of course.  preferably my frozen watermelon margaritas!

RECIPE:

  • 1 package chicken tenderloins
  • 2 boneless, skinless chicken thighs
  • 1 packet taco seasoning
  • 1 bag red cabbage (about 4 cups), chopped
  • 1/2 cup apple cider vinegar
  • 1/4 cup honey
  • 2 tablespoons olive oil
  • 1 avocado
  • 2 tablespoons Siggi’s plain yogurt
  • 2 tablespoons cilantro
  • juice from 1 lime
  • 1 tablespoons agave nectar
  • cheddar cheese
  • 2 tablespoons refined coconut oil, melted
  • salt & pepper to taste
  • more cilantro for garnish
  • corn and/or flour tortillas

INSTRUCTIONS:

for the chicken:

  • place chicken in a slow cooker
  • mix taco seasoning with 1/2 cup warm water and mix until dissolved
  • pour seasoning into slow cooker
  • add coconut oil
  • cover & cook on low for 6-8 hours, or high for 3-4 hours
  • once chicken is almost done cooking, take two forks and pull apart until all chicken is pulled

for the pickled cabbage:

  • place cabbage in a large bowl
  • add honey, apple cider vinegar, and olive oil
  • mix and let sit for 1-2 hours, mixing from time to time

for the avocado crema:

  • place avocado, cilantro, lime juice, agave nectar, and yogurt in a food processor
  • blend until smooth
  • transfer to small serving bowl

warm your tortillas and assemble tacos how you like!

YUM!

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