Lisa's Taco Recipes!

My family loves all things TACO! 

 

Here is a wonderful recipe for ... 

Taco Pickles

 

2 bunches of radish
a handful of carrots
couple jalapeños (more or less depending on your love of heat!)
handful of chopped cilantro
salt to taste
1/2 cup of distilled white vinegar
1/4 cup apple cider vinegar
1/4 cup red wine vinegar
1/2 cup sugar

Cut all your veggies into thin slices no more than a ¼ inch thick. Bring your sugar and vinegars to a slow boil and whisk until all the sugar is dissolved and put in the fridge or freezer to bring it back to room temp. Once cool, add the liquid to your mix of veggies, jalapeño, cilantro and salt and combined. Store in a container in the fridge and eat your pickles over the next couple of weeks. Great just by themselves or on tacos, but these would be equally awesome on salads or sandwiches or even a piece of grilled fish.  ENJOY!

 

We ♥ Tacos

 

Crock Pot Chicken Taco Chili

 

Servings: 10

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 – 16- oz can tomato sauce

10 oz package frozen corn kernels

28 -oz cans diced tomatoes w/chilies

1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder

24 0z. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro
 
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in.

Top with fresh cilantro.