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California Chicken Tacos Recipe

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This recipe for California Chicken Tacos, by , is from The OgletreeFamily Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kevin Collins
Added: Tuesday, September 29, 2009


1 lb chicken
1/2 c. water
1 pkg either fajita or taco seasoning

Fruity Black bean salsa
15 oz. can black beans, rinsed and drained
1 small papaya, peeled, seeded, and cut into 1/2 inch cubes
1/2 red or green bell pepper, seeded and chopped
1 large ripe avocado, cut into 1/2 inch cubes
2 jalapeno peppers, seeded and minced
1/4 c. chopped fresh cilantro
1 tsp. grated lemon rind
2 T. fresh lemon juice
1 T. honey
1/2 tsp. sat

Sweet and spicy slaw
1 c. reduced fat sour cream
2 T. rice wine vinegar
2 T. pineapple or orange marmalade
1/2 tsp. salt
1/4 to 1/2 tsp. dried chipotle seasoning
1 (16 oz pkg.) cabbage slaw mix

Cook chicken in crockpot including water & seasoning packet on low for 6 hours or high for 4 hours.

Combine black beans and next 5 ingredients in a glass bowl. Whisk together rind and remaining ingredients in a small bowl, and drizzle over bean mixture. Toss gently to coat.

Whisk together first 5 ingredients in a medium glass bowl until blended. Add slaw mix, tossing to coat. Cover and chill until ready to serve.

Spoon chicken into corn or flour tortillas and top with sweet and spicy slaw and black bean salsa.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe originated from grilled tilapia tacos (Southern Living). Adapted into chicken tacos. We leave off the slaw mix.




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