When we were in San Diego several weekends ago, the pool restaurant had these amazing tacos (something about being on vacation and eating tacos by a pool… seems to be our MO) and I had them two out of the three days we were there. They were some of the best shredded chicken tacos I’d ever had, and so when we got back home and were brainstorming meals for the week ahead, I decided that I was going to try and replicate them.

So I combined two things I love… tacos (shrimp, fish, chicken, carne, carnitas, vegetarian… I could have one for each day of the week…) and an easy meal in the crockpot… for a delicious weeknight meal. And while I don’t think the tacos are exactly like the ones we had poolside, they were pretty darn close and a hit with the entire family (well, not Harper who has become increasingly picky over the past several months…).

Then fast forward to Sunday night and we made grilled halibut tacos… and while these aren’t as easy as a set-it-and-forget it crockpot meal, they didn’t take long and were again, a hit with the entire family (Harper included this time…). Given that they were easy, delicious, and nutritious I thought I’d share them here today, in case you were in the taco kind of mood….

Have a great day everyone!
__________

SHREDDED CHICKEN TACOS

INGREDIENTS

4lbs chicken breasts
1 can of fire roasted diced tomatoes
1 can of red salsa (we like Late July)
1 4oz can of diced green chilis
1 cup of chicken broth
1 onion, sliced thinly
2 bay leaves
2 tbsp sea salt
1 tbsp ground pepper
2 tbsp garlic powder
1 tbsp oregano

Place all the ingredients in a crock pot, and make sure the chicken is covered with liquid (add additional chicken broth if needed). We cook ours on low for 4-6 hours (but this varies on all crockpots and size of chicken breasts… we always use a meat thermometer to check starting at hour 4). Once finished, remove chicken and shred in a separate bowl. Once shredded place chicken back in crock pot and mix with the juices.

We serve ours with corn tortillas, pickled red onions, and diced avocado that’s been tossed with lime juice and a pinch of sea salt. Delicious leftover in a salad as well!

GRILLED HALIBUT TACOS

INGREDIENTS

1.5lbs halibut filet (skin removed)
juice of an entire lemon
sea salt
lemon pepper
mango salsa (we pre-purchase ours from a local market called Pacific Ranch)
pickled onions
diced avocado
2 cups shredded purple cabbage
1 cupe arugula
lime juice
avocado oil
garlic powder
corn tortillas

Season the halibut with the lemon juice, sea salt, and lemon pepper. Grill for about 6-7 minutes per side (also depends on how thick the halibut filets are), until the fish becomes flaky. Toss the shredded cabbage and arugula together and drizzle with lime juice + avocado oil, and toss with some garlic powder + sea salt. Assemble tacos… we like to add pickled onions, diced avocado, mango salsa, and the salad mixture.