YUM

I recently spent time with my sister Michelle, and she made my lime chicken tacos. YUMMY! I LOVE them, so in honor of my visit with Michelle, I am posting the recipe. Just in time for Cinco de Mayo.

Lime Chicken Tacos
1.5 pounds boneless skinless chicken breasts (I use frozen)
3 TBS lime juice
1 TBS chili powder
1 cup frozen corn (gross, I don't use it)
1 cup chunky salsa
(1 can rinsed black or pinto beans if you want-stretches the meal)
flour tortillas
sour cream, shredded cheddar cheese, and shredded lettuce, optional

Place the chicken in slow-cooker. Combine lime juice and chili powder; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. Remove chicken; cool slightly. Shred and return to the slow cooker. Stir in corn (once again, GROSS-corn must be eaten separately) and salsa. Cover and cook on low for 30 minutes or until heated through. Serve in tortillas with sour cream, cheese and lettuce if desired. (If there are lots of juices in the crockpot when you take chicken out to shred it, drain most of the juices out, otherwise the meat ends up too juicy).