GF Chicken Tacos with Garlic Lime Black Beans & Guacamole

Creamy-Slow-Cooker-Chicken-Tacos
  

Do you know what I've discovered over the last few years? It's that happily ever after is a pretty relative term. Happiness in its simplest form is being at peace despite the circumstances of your present situation. It's being okay with the imperfections, the mess, the not-so-happy predicaments we find ourselves in, but finding joy in the midst of it all anyway. Not in spite of it, but in it. Not a roll your eyes, grit your teeth, and pretend you're fine superficial happiness, but a sincere inner peace.

That's why I make dinner from scratch and use a slow cooker. So I don't have to waist my time standing in the kitchen preparing food all day when I have my happily ever after to enjoy.

slow-cooker-chicken-tacos

Make some gluten free quinoa tortillas or corn tortillas. 


Super Simple Guacamole:
2 avocado, pitted and sliced

juice of 1/2 lime

1/4 tsp. sea salt

1/4 tsp. chili powder

few cilantro leaves

1-2 tbsp. fresh or bottle salsa

Combine and stir it all up, mashing the avocados a little as you go.  


Crock-Pot Chicken:
2-3 lbs. chicken breasts or tenders

sea salt and black pepper

1 cup fresh or bottled salsa
1/2 cup store bought or homemade Greek yogurt
Season the chicken with salt and pepper.  Stir the salsa and yogurt together and pour over chicken in the the crock pot. Put the lid on and forget about it until you're ready to eat (4-6 hours). Then use a couple forks and shred the chicken up. Done. 

Garlic Lime Black Beans:

1 lb. dry black beans

water

2 tsp. baking soda

juice of 1 lime

1 tsp. sea salt

2 cloves garlic, minced

5 sprigs fresh cilantro

Rinse the dry beans then dump them in a pot and cover them with water. Add the baking soda and put a lid on. Bring to a boil and continue boil for about 20 minutes. Drain the water and refill the pot of beans with fresh water until it just covers them. This will get rid of extra starchiness and the baking soda helps the beans soften faster. Add the salt and garlic and return to a low simmer. Simmer for another 30-40 minutes then add the lime juice and cilantro.

Serve it all together with the warm tortillas, lettuce, extra salsa, lime, cilantro, and cheese if you like.

Enjoy!

Melissa-Signature 
 
 
 
 
 
 
 
 

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Wednesday, 25 April 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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