Tomatillo Mojo Chicken Tacos
Tomatillo Mojo Chicken Tacos
Ingredients
- 6 small tomatillos remove husks
- 1 whole green bell pepper
- 2 whole poblano peppers
- 3 large garlic cloves
- 1/2 navel orange juiced
- 1 whole lime juiced
- 1 handful cilantro
- 1 tbsp cumin
- 1/2 tbsp salt
- 6 large chicken breasts organic
- 1 package corn tortillas organic, can substitute for coconut wraps
Slaw
- 1/2 head red cabbage chopped
- 1/2 head green cabbage chopped
- 1 whole carrot grated
- 1/2 lime juice
- 2 tsp salt
Crema
- 1 cup greek yogurt grass-fed
- 1 handful cilantro finely chopped
- 1/2 avocado mashed
Instructions
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Preheat oven to 350 degrees
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Roast tomatillos, bell pepper, poblano peppers, and garlic in an oven for 30-45 minutes.
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Add ingredients, along with orange juice, lime juice, and cilantro to the blender. Pulse until chunky sauce consistency.
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Add 1/4 mojo mixture to bottom of slow cooker. Add chicken breasts and 1/2 of mojo on top of chicken. Let cook for 3.5 hours. Can be less depending on size of slow cooker.
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Add slaw to bowl, mix in lime juice and salt, and set aside.
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Add crema ingredients to a bowl, mix well, refrigerate and set aside.
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Once the chicken is done, shred and add to a serving dish.
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Heat tortillas over an open flame to warm. If you have an electric stove, preheat oven to 350 degrees and add tortillas to a baking sheet. Cook for 3-5 minutes or until desired consistency and warmth.
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Assemble tacos and enjoy
Recipe Notes
All ingredients should be organic, pasture-raised, and grass-fed.
