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    You are in: Home / Recipes / Chicken Tacos - the Tahiti Way Recipe
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    Chicken Tacos - the Tahiti Way

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 5 mins

    5 mins

    5 hrs

    ms_bold's Note:

    I have adopted this recipe after the dramatic departure of a past member. I have prepared these tacos in the past and liked the balance of flavors. On occasion, I have added partial jars of green salsa that were floating around in the fridge for an additional boost of flavor. The previous intro for this recipe read..."This was inspired by a recipe of Theresa Baker, her shredded chicken tacos, but I took a different spin on it that I was very pleased with, thanks for the inspiration Theresa! I made at least 10 tacos with this and had more meat and tortillas left."

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    Ingredients:

    Yield:

    tacos

    Units: US | Metric

    Toppings

    Directions:

    1. 1
      Slice onion.
    2. 2
      Chop cilantro.
    3. 3
      Dice garlic.
    4. 4
      Combine everything including the ENTIRE jar of peppers, juice and all, but the tortillas into a slow cooker.
    5. 5
      Cook on low 5 hours.
    6. 6
      Shred chicken with 2 forks.
    7. 7
      Mix well with everything in the pot.
    8. 8
      Keep warm.
    9. 9
      Heat tortillas till soft.
    10. 10
      Serve warm.

    Ratings & Reviews:

    • on January 28, 2008

      45

      We thought these had a great flavor, and I especially loved the lime juice. However the corn tortillas were very frustrating and took away from the 5 stars it might have been. I think it would not only be easier, but I think maybe tastier in a flour tortilla. I also added a little monteray jack cheese in the toppings. It sure smelled great the 5 hours it was cooking!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2007

      45

      This smelled wonderful and had a great flavor. And the meat does just fall apart. I halved this since its just me at my house. The first time I made it, I just wrapped the meat in tortillas (I used flour - that's all I had on hand) and didn't add any toppings. The second time I added tomato, salsa and lettuce, and I definitely recommend adding toppings. Tonight I had some of the meat over lettuce as a salad with tomatoes and salsa and it was wonderful like that!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 17, 2007

      45

      So easy. The chicken was so tender that it just fell apart. Don't worry about the cilantro- it seems like a lot but it basically "disappears" into the dish after 5 hours, you can hardly see or taste it, the flavors just blend into the chicken which is super moist. Next time I'll use pre-sliced pepperoncinis so that I don't have to worry about picking the stems out. The peppers were pretty mushy anyways, we pushed them aside and ate the chicken, but they did give it a nice flavor! Lots of leftovers from this, can easily make enchiladas or quesadillas the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)

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    Nutritional Facts for Chicken Tacos - the Tahiti Way

    Serving Size: 1 (1560 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 145.4
     
    Calories from Fat 14
    10%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.3 g
    1%
    Cholesterol 41.0 mg
    13%
    Sodium 590.7 mg
    24%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.1 g
    8%
    Protein 18.3 g
    36%

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