February Taco Tuesday: Modelo Lime Shredded Chicken Pink Tacos
Love, roses, and tacos: the only three things you need during the month of February. This is a very special taco Tuesday month. It’s celebrating pink things, hearts, love and one of the most common go to meals: tacos. These tacos are light, healthy, full of flavor and super adorable. The chicken gets slow cooked and marinated to perfection, the salsa is sweet with a little bit of heat and the avocado baja sauce adds that creamy factor. Make this during the month of February or whenever you are looking to turn the heat up.
All you need is love and tacos. February is known to be the month of love. You can feel the love in the air starting February 1st, through Valentine’s Day and even after. But, if I am being honest, love should be celebrated everyday not just on Valentine’s Day or in the month of February only. So, I decided to dedicate this months Taco Tuesday to pink things, hearts, roses and love. Love just doesn’t have to be related to people, it is also related to food.
Your taco night just got easier! How? You just put the main meal in the slow cooker and let it do all the work. In the meantime, dip your tortillas, make the salsa, make the avocado baja sauce and thinly slice your red cabbage. By the time the chicken is done, your tacos will be ready to assemble!
Looking for a different way to serve these tacos? I got you! Eliminate the pink tortillas and serve this in a bowl instead with rice and beans, you instantly have your own taco bowl that is great for lunch, dinner or meals preps! Not interested in carbs? No problem! Eliminate the rice and add some greens and you can easily turn this into a tasty taco salad. Obsessed with cheese? SAME. Add your chicken to a cheesy quesadilla, serve the salsa and avocado baja sauce on the side. The meals options are endless with this recipe!
Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram if you made this. I would love to see your pink tacos or your how you created your meal with this recipe.
Serves 6+, INGREDIENTS: For the Slow Cooker Modelo Lime Shredded Chicken
2.5 lbs whole boneless, skinless chicken breasts
1 cup chicken stock
1/2 Yellow onion cut in half moons
1 7 oz. can chipotle peppers in adobo sauce
1 bottle modelo beer
Fresh lime juice from 2 limes
1 TBSP minced garlic
1/4 Cup raw agave syrup
1 TSP cumin
1 TSP salt
1/4 TSP black pepper
Heat your slow cooker on high heat.
Slice your onions in half moons, set aside.
Open you can of chipotle peppers in adobo sauce.
Place your chicken in your slow cooker. Add the rest of the ingredients to the pot: 1 cup chicken stock, 1/2 Yellow onion cut in half moons, 1 7 oz. can chipotle peppers in adobo sauce, 1 bottle modelo beer, Fresh lime juice from 2 limes, 1 TBSP minced garlic, 1/4 Cup raw agave syrup, 1 TSP cumin, 1 TSP salt and 1/4 TSP black pepper.
Place the lid on top and cook on high for 4 hours.
When done, switch to warm and serve immediatel. Store leftovers in aan airtight container.
INGREDIENTS: For the Avocado Baja Sauce
3/4 Cup Greek yogurt
1 Avocado, mashed
Fresh Lime juice from 1 Lime
1/4 Cup Cilantro, finely minced
1 TBSP Jalapeño, finely minced
1/2 TSP chipotle Seasoning
Place all ingredients in a bowl. Mix together well and make sure to mash the avocado for a thinner consistency. If you like avocado chunks, do not mash as much.
Store in the fridge until you are ready to serve.
Store any leftovers in an air tight container.
INGREDIENTS: For the Strawberry Red Pepper Salsa
1 cups fresh Strawberries, diced
1/2 jalapeño, finely minced
Fresh lime juice from 1 lime
1/2 Cup red onion, finely dice
1 red bell pepper, diced
1/2 fresh red chilie pepper, finely minced
1/4 TSP black pepper
1/2 TSP salt
1 TBSP minced garlic
Dice your strawberries and place in your bowl.
Finely mince your jalapeños and add to the bowl of strawberries.
Finely dice your red onion and add to the strawberries and jalapeños.
Dice your red bell pepper and your red chili pepper and add to the bowl as well.
Add remaining ingredients: fresh lime juice from 1 lime, 1/4 TSP black pepper, 1/2 salt and 1 TBSP minced garlic.
Mix everything well. Store in the fridge until ready to serve.
Top your tacos with the salsa and serve with chips for dipping.
ASSEMBLING THE TACOS:
Pink beet tortillas, to make: I used Mission soft white corn tortillas and dipped them in fresh beet juice)
Modelo lime shredded chicken
Purple cabbage, shredded or thinly sliced
Avocado baja sauce
To Color the Beet Tortillas: pour your beet juice into a bowl. Dip your tortillas in them and make sure they are fully submerged. Remove right away and place on a sheet pan with parchment paper to dry. NOTE: the drying process will take a bit of time. About 20-30 minutes. You will need to flip over halfway through drying time to ensure that both sides are dry.
Thinly slice your red cabbage and place in a bowl.
Once beet tortillas are dried, heat them over a pan on medium to low heat to char. Char on both sides for 1-2 minutes per side.
To assemble the tacos, place charred tortilla down, top with your slow cooked modelo lime shredded chicken, onions and chipotle peppers mixture.
Top with as much or little thinly sliced red cabbage.
Next, top with your strawberry red pepper salsa. Then, your avocado baja sauce. Serve right away.
PRETTY PLATE KITCHEN ITEMS USED: