Are you ready for another taco recipe? I had some stellar chicken fajita tacos served from a taco truck at a street fair this past summer. I was a little disappointed that I had never thought to add fajita veggies to a taco before. Duh! But I am happy that I got to try them and then duplicate the recipe in my kitchen using my favorite slow cooker chicken taco meat! So delicious, and healthy too!
Note: for the taco meat seasonings I use approximately 2 teaspoons of each spice, except the cayenne, of which I use about 1/4 teaspoon.
for the slow cooker taco meat:
3 lb. fresh or completely thawed chicken thighs
seasonings: (I use cumin, oregano, chili powder, garlic powder, onion powder, and cayenne)
Place chicken thighs and seasonings in the crock of a 4 quart slow cooker. Cover and cook on the HIGH setting for 4 hours. Drain and shred. Cover to keep warm.
for the tacos:
grilled or warmed corn and/or flour tortillas (I toast mine on a gas burner on low heat)
shredded cheddar-jack cheese (or your favorite)
sauteed, sliced onions and sweet bell peppers
tomatoes, chopped (or tomato salsa)
avocado, chopped (or guacamole)
Heat taco shells. Top with some of the shredded chicken, cheese, lettuce, fajita veggies, tomatoes, avocado, and sour cream. Squeeze a little fresh lime juice over everything, sprinkle a little fresh, chopped cilantro on the tacos (if using) and season to taste with your favorite hot sauce.