Monday, May 23, 2011
What you'll need:
For the Chicken:
2 boneless, skinless chicken breasts
1/4 cup Italian Dressing
1.25 ounce packet of Taco Seasoning
For the Pico de Gallo:
3 Roma Tomatoes (chopped)
15 sprigs Fresh Cilantro
1/2 Red Onion (chopped)
1 tablespoon Garlic (minced)
Juice of 1 Lime
6 corn tortillas (fried)
Vegetable Oil (about 1 inch when poured into a skillet)
2 cups Fresh Shredded Lettuce (divided)
1 cup cheddar cheese (divided)
1/2 cup Sour Cream (divided)
Prepare Pico de Gallo:
Combine chopped tomatoes, onion, cilantro, and garlic in a large bowl. Squeeze the juice of one lime over the mixture. Stir well and let sit for at least 1 hour.
Prepare the Chicken:
In a slow cooker, cook the chicken breasts in Italian Dressing on low for 4 hours. Remove from crock and shred with 2 forks. Add taco seasoning to the broth in the crock and stir. Return shredded chicken to crock and turn off.
Heat one inch of oil in skillet over medium heat. Cook one tortilla at a time, about 1 minute on each side, until golden brown and crispy. Drain on paper towels.
Top fried tortillas with seasoned chicken, cheese, lettuce, pico de gallo, and sour cream (plus any other toppings you desire).
Makes 6 servings.