Taco Chicken

This is an extremely versatile recipe for taco chicken.  I use it to make baked taquitos (recipe coming soon!) but you could also just use it for chicken tacos, burritos, enchiladas or taco salad.  It can be grilled or plopped into the crock pot (which is what I do to make it easily shredded for taquitos.)  Enjoy!

Taco Chicken (adapted from ourbestbites.com)


Juice of 2 limes
1 T. red wine vinegar
3 cloves garlic, smashed
1 t. chili powder
1/2 t. cumin
1/2 t. salt
1/2 t. pepper
1 lb. boneless, skinless chicken breast

Combine lime juice, red wine vinegar, garlic, chili powder, cumin, salt and pepper in a container with an airtight lid.  Shake to combine.  

If you are going to grill the chicken, pour the marinade over the chicken in a ziploc bag and allow to marinate for 4 hours.  Grill the chicken over medium to medium high heat for about 7 minutes per side until cooked through.  Slice the chicken and serve.

If you are going to cook the chicken in the crock pot place the chicken in the crock pot and pour the marinade over the top.  Cook the chicken for 2-3 hours on low and slice or shred to serve.  

4 servings (149 calories each serving) according to my calculator on loseit.com