I don’t know about you, but texture means something to me when I’m eating. As in, I don’t want to eat a bunch of soft, mushy food. In my opinion, it’s always nice to have that little crunch or something to offset the food and add texture!
So this recipe (if you can call it that) will add just that the next time you have tacos. Especially if you’re going more traditional and having soft tacos. I love the crunch of fried shells but lately, I’ve really been digging warm, soft tortillas when it’s taco time. When I pulled out this corn salsa, my husband kind of turned his nose up at it. He’s not one for trying something different and veering away from what he’s used to but he did give it a try, and he agreed. The crunch was much appreciated and the flavor of the corn salsa added that special something. We enjoyed this on green chili pulled pork tacos but it would be great on beef, chicken or even for veggie tacos.
- 1, 15.25 ounce can of corn, drained
- 1 large green onion, sliced
- 1/2 jalapeno, finely chopped
- Pinch each of salt and ground cumin
- A squeeze of lemon or lime juice
Add all ingredients to a bowl and mix well. Refrigerate until ready to serve on your tacos of choice. And it’s also yummy in burritos!
The essentials to starting your fiesta off right
Craving Mexican food? Me too. Don’t feel like spending upwards of $50 at a restaurant? ME NEITHER! Well I’m no math wizard, but those ingredients to your left sure look like they cost a lot less than $50. And that right there, turns into shredded chicken that you can use in tacos, burritos, quesadillas, nachos, or whatever your Mexican food craving little heart desires.
Here’s the breakdown as best as I can manage. I only used four of those chicken thighs and the entire package was under $5. That bell pepper was $.50, and I used half of it. The three pound bag of organic onions cost me $2.99 and I used half of one onion. One stick of celery? Cheap! A can of tomato sauce, cheap! You get the idea. I’d venture to say this whole meal cost me under $7 to make, which fed my family of five, and had enough leftovers to make a burrito for Adam to take to work the next day. But wait, we still have shredded chicken left over. Can you really beat that? I didn’t think so. So what are you waiting for?
Time to eat!
- 4-6 boneless, skinless chicken thighs (I highly recommend thighs, I’m not a big fan of chicken breasts in the slow cooker)
- 1/2 onion, chopped
- 1/2 green bell pepper, chopped
- 1 celery stick, chopped
- 1/2 c. tomato sauce, or one of those smaller cans
- 1 tsp. chicken base
- 1 tsp. garlic powder, or 1-2 garlic cloves, chopped
- 2 tsp. ground cumin
Place all ingredients in your slow cooker. Cover and cook on low for 8 hours, or high for 3-4 hours. Shred with a fork when it’s done. Olé!
Taco Tuesday anyone?