![Slow-Cooked Salsa Chicken Tacos](/sites/cancer.ucsf.edu/files/styles/sf_landscape_16x9/public/images/article/tacos.jpg?h=dfc39033&itok=Ch9IBIJt)
Ingredients
- 1½ cups chicken stock
- 1½ cups mild salsa, green or red
- 2 (8-oz.) skinless, boneless chicken breasts, preferably organic
- 8 small corn tortillas
- 2 cups shredded red or green cabbage
- 1 cup diced tomatoes
- 1 avocado, cubed
- ½ cup chopped cilantro
Directions
- In a large saucepan, bring stock and salsa to a simmer over medium heat. Add the chicken and simmer covered, until tender, about 1½ hours. Remove from pan and cool. Reserve cooking liquid.
- Shred chicken and put it in a bowl. Drizzle with enough of the cooking liquid to keep the chicken moist.
- Fill tortillas with chicken and top with cabbage, tomatoes, avocado and cilantro.
Yields 4 Servings.
Nutrition Information per serving: Calories 454; Total Fat 16g; Saturated Fat 1g; Carbohydrate 45g; Fiber 7g; Protein 31g; Sodium 889mg.
Recipe adapted from If It Makes you Healthy by Sheryl Crow and Chuck White, March 2011