These are some mean fajitas!
I was so impressed with this Crock pot Fajita Recipe that I have to share it. I just prepared a few more freezer bags of this because I felt like I needed more of it. It is sooo good!
Crock pot FajitasI half this recipe and put into two separate freezer bags.
One bag equals 2 dinners for us, because we like leftovers.
Here it is! Enjoy!
2 large chicken breast
1 can kidney beans
1 can diced tomatoes with green chilies
1 garlic clove minced
1 medium onion
1 green pepper
1 red pepper
2 tsp. ground cumin
2 tsp. chili powder
1/4 tsp salt
6 flour tortillas
Chop vegetables and throw all ingredients in a 3 qt crock pot. Cook on low for 5-6 hours. Shred chicken and enjoy!
You can also throw all ingredients in a freezer bag and have a few meals on hand.
We are taco people. This is no secret. With our experience of taco making, there are a billion different ways to make them. This is one of our healthier taco recipes. This Mojito Lime seasoning is the star of the lime tacos. When you cook the chicken this is all you need to add.
These tacos are great if you are looking for variety and something a little healthier.
2 Chicken Breasts Cooked and shredded
McCormick Mojito Lime seasoning
1/2 cup rice (Jasmine or Brown)
2 Tbsp. fresh chopped cilantro
1 Tbsp.olive oil
Taco shells (uncooked or for a healthier version, mission brand has a variety of healthier shells, such as stone ground, blue corn and wheat shells)
Cook, shred and season chicken with lime seasoning. Cook preferred rice according to rice directions. Throw in chopped cilantro olive oil and squeeze half a lime in fluffed rice.
Fill taco shells with cooked chicken, rice. Top with avocado, cabbage, greek yogurt and serve. squeeze lime on top of taco. I always add salsa because I love salsa.
Once our homegrown tomatoes are ready, maybe I can get Sterling to post his famous salsa recipe. Until then, enjoy!