Chicken Tacos

Chicken Tacos

Chicken Tacos

  • Servings: 6-10
  • Difficulty: easy
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Deliciously sweet and spicy. Inspired by the restaurant Barrio downtown Minneapolis MN.


Credit: halfbakedharvest.com

Ingredients

  • 2 tablespoon brown sugar
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon ancho chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • salt and pepper
  • 1 pound boneless skinless chicken breast
  • 1/2 pound boneless skinless chicken thighs
  • 4 teaspoons olive oil
  • 1 yellow onion, finely diced
  • 1 can (4 ounces) diced green chiles
  • 1 cup orange orange juice
  • 1 can (6 oz) tomato paste
  • 3 tbsp fresh lime juice
  • 1 1/2 tbsp cider vinegar
  • 3 cloves garlic, chopped
  • 1 tsp hot-pepper sauce
  • tortillas

Directions

  1. Coat a slow cooker with cooking spray. Combine first 8 ingredients and 1/4 tsp each, salt and black pepper.
  2. Heat 2 tsp of the oil in large, heavy skillet over medium heat. Add chicken in batches and brown 3 to 4 minutes per side.
  3. Transfer to the slow cooker. Heat remaining 2 tsp oil in same skillet. Add onions and 1/8 tsp salt. Cook, stirring occasionally, until browned and soft, 7 to 8 minutes.
  4. 4.Place on top of chicken, add the diced green chiles and the remaining spice mixture.Whisk together the orange juice, tomato paste, lime juice, cider vinegar, garlic, hot sauce and 1/2 tsp black pepper.

  5. Pour over chicken and vegetables. Cover and cook until chicken is tender, 6 to 8 hours on low or on high for 4 hours.Transfer chicken to cutting board and shred. Add sauce until chicken is just moistened. Serve with tortillas, avocados, cheese, cilantro, and additional sauce, if desired.

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