Name: Keri's Easy Southwest Chicken Street Tacos
Prep time: 7 h
Cook time: PT-475972H50M22S
Total time: PT-475972H50M22S
Cuisine: Mexican
Ingredients: 3 pounds boneless skinless chicken breasts and thighs (we did half breasts, half thighs); 4 tablespoons fajita seasoning divided, see here or use packaged mix; ½ large red onion, coarsely cut; 1 14.5 ounce can chicken stock; 2 teaspoons canola oil; 2 ears corn (2 cups removed from cobs); 1 teaspoon granulated sugar; ½ teaspoon kosher salt; 1 15-ounce can black beans, rinsed; ½ cup fresh cilantro leaves, chopped; ½ cup jalapenos minced, about 4 medium peppers; ½ cup fresh lime juice; 2 ripe avocados; Juice from one lime; 1 ¼ cups Greek whole milk yogurt; ¼ cup mayonnaise; 1 ½ teaspoons granulated sugar; ¼ cup cilantro; 2 teaspoons minced garlic; 1 teaspoon kosher salt; 12 six-inch flour tortillas (or corn if you prefer)

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Keri’s Easy Southwest Chicken Street Tacos

Prep time listed includes time to marinate and for cooking the chicken in the oven. See notes for alternative cooking methods.

Yield: 8-12 tacos 1x

Prep: 7 hoursCook: 1.5 hoursTotal: 8.5 hours

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Ingredients

Fajita Chicken

3 pounds boneless skinless chicken breasts and thighs (we did half breasts, half thighs)

4 tablespoons fajita seasoning divided, see here or use packaged mix

1/2 large red onion, coarsely cut

1 14.5 ounce can chicken stock

Salsa

2 teaspoons canola oil

2 ears corn (2 cups removed from cobs)

1 teaspoon granulated sugar

1/2 teaspoon kosher salt

1 15–ounce can black beans, rinsed

1/2 cup fresh cilantro leaves, chopped

1/2 cup jalapenos minced, about 4 medium peppers

1/2 cup fresh lime juice

Avocado Crema

2 ripe avocados

Juice from one lime

1 1/4 cups Greek whole milk yogurt

1/4 cup mayonnaise

1 1/2 teaspoons granulated sugar

1/4 cup cilantro

2 teaspoons minced garlic

1 teaspoon kosher salt

12 six-inch flour tortillas (or corn if you prefer)

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Instructions

Place chicken, 2 tablespoons fajita seasoning and onions in a zip lock back and marinate in the refrigerator six hours or overnight.

Make salsa by removing the corn from the cob and sautéing the corn in the oil, sugar and salt for three minutes over medium heat. Pour into a large bowl with all other salsa ingredients (black beans, cilantro, jalapenos and lime juice). Stir the mixture and refrigerate until needed.

Make the crema by placing all ingredients into a blender and puree until smooth (avocados removed from seed and skin, lime juice, yogurt, mayonnaise, sugar, cilantro, garlic and salt). Pour into a container and refrigerate until needed.

After the meat marinates, preheat oven to 350 degrees F * and place contents of chicken bag into a medium heavy pot or Dutch oven and add two more tablespoons of fajita mix along with the can of chicken stock. Partially cover and cook 90 minutes. Remove from the oven and with a strainer or spider, remove solids to a large bowl or platter and shred chicken with two forks. Pour a little liquid in with the meat and serve with the flour tortillas, salsa and crema.

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Notes

When Keri makes this recipe, she cooks her chicken in the Instant Pot for 10 minutes.

A slow cooker can also be used. Place Fajita Chicken ingredients in slow cooker and cook on low for four hours.

Cuisine: Mexican Method: oven

Find it online: https://www.afamilyfeast.com/easy-southwest-chicken-street-tacos/