Since this years Cinco de Mayo is being celebrated with a new baby, there is no way that you would catch me dead at a Mexican restaurant! No way Jose! So, I am going to bring the party to my casa. My husband and I are going to make Chili lime Chicken tacos with homemade salsa and homemade fresh margaritas. The best part about the tacos, they are done in the crock pot and are a simple, healthy fix. So, if you want to avoid the crazy crowds of drunk people and the fat laden cheese dip, go to the grocery store today and pick up these items for your own bash.
Crock pot chili lime chicken
1 lb chicken breast
4 limes, juiced
2 oranges, juiced
1/2 cup tequila
1tbsp chili powder
1 tbsp garlic
1 jalapeño seeded (if you like it spicy, keep the seeds)
Salt to taste
Pepper to taste
Put everything into the crock pot and cook on low for 4 hrs. Shred the chicken and cook on low for another 2 hours.
Serve these in whole wheat taco shells (ortega makes some) and top with homemade salsa and reduced fat mexican cheese and plain greek yogurt as your sour cream and sliced avocado. Enjoy!
3 tablespoons onion, finely chopped
2 small cloves garlic, finely minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro (1/2 this if you are not huge on cilantro)
1 1/2 to 2 tablespoons lime juice
salt and pepper to taste
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
3/4 cup lemon juice, from 6 to 10 lemons
3/4 cup lime juice, from 8 to 12 limes
3 1/2 cups high quality tequila
1 cup Cointreau, Grand Marnier, or Triple Sec
1 cup diet fresca or sprite
1/2 cup simple syrup (or more to taste)
2 quarts ice cubes