Ingredients
1½lbschicken breast,boneless, skinless
adobo seasoning,or salt to taste
¼tspgarlic powder
¾tspground cumin
1cupsalsa,chunky mild, or medium
1cupred cabbage,shredded
½lime,juiced
¼cupcilantro,chopped
¼tspkosher salt
1medium haas avocado,sliced
lime wedges,for squeezing
12corn tortillas
Preparation
Season the chicken with adobo, then place in the crockpot. Top with garlic powder, cumin, and salsa.
Cover and cook on Low for 4 to 6 hours, or until the chicken shreds easily.
Drain the excess liquid from the pot, keeping as much tomato sauce as possible, then shred the chicken with two forks. Cover and keep warm.
Combine the cabbage, lime juice, cilantro, and salt in a bowl and toss.
Heat the tortillas for about 30 seconds on each side over the flame of the stove until slightly charred. Transfer to a plate with a towel on top to keep warm, then repeat with the remaining tortillas.
Place 3 tortillas on each plate, top with chicken, slaw, sliced avocado, and squeeze with lime wedges. Serve, and enjoy!
