Wednesday, January 30, 2008

Chicken Tacos & Black Bean Salsa

4-6 Boneless Chicken Breasts
garlic salt
Black pepper
onion powder
1 TBS butter or olive oil
or use Chicken Filling
12 corn tortillas
Black Bean Salsa
Sour Cream

For tacos, Chicken Filling can be substituted. Or cook chicken the same using 1 TBS Taco Seasoning (if you've premade it.) Place chicken breasts in crockpot. I buy them individually frozen, and cook them straight from the freezer. Brush with olive oil or if you have it in spritzer, spray. This keeps the chicken from being dry. (If using breasts with skin on, omit oil.) Sprinkle with garlic salt, pepper, onion powder and cook on high 4 hours. Shred chicken and turn pot to low or warm until ready to serve. If not eating right away, add 1/4-1/2 cup chicken broth to pot to keep chicken moist.

For shells: For soft tacos, heat oil in a skillet. Fry tortillas 8-10 seconds per side, just until soft. Drain and blot on paper towels. Keep warm in tortilla keeper or oven, if desired.

For crisp tacos, fold tortilla ends up, holding with tongs. Hold the middle in oil to set the bottom of the taco shell. Then fry each side until crisp. Tortillas can also be filled with meat before frying. If this is too much work, purchase pre-made taco shells and heat in oven.

Serve with Black Bean Salsa, lettuce, cheese, sour cream or with traditional toppings.

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