½cuplime juice, divided into 2 (¼ cup each) portions, freshly squeezed
1tablespoonchili powder
1tablespoonground cumin
1teaspoon onion salt
1cupfrozen corn
1tomato, diced
1jalapeño pepper, finely diced
24soft corn tortillas
2cupsshredded Monterey Jack and/or sharp cheddar
Instructions
Cilantro and Red Onion Sauce
In a small bowl, combine the diced red onion, chopped cilantro and 1/4 cup lime juice. Add sea salt to taste. Keep refrigerated until ready to eat.
Lime Chicken Filling
Place chicken breasts in a crockpot. Combine 1/4 cup of lime juice, chili powder, cumin, and onion salt. Pour over chicken, put the lid on the crockpot, and slowly cook the chicken until cooked all the way through and no longer pink, approximately 5-6 hours.
Remove the chicken from the crockpot and place on a plate. With two forks, shred the chicken.
Dump the frozen corn, diced tomato, and diced jalapeño pepper on the plate with the chicken. Put it all in the crockpot and pour 1/4 cup lime juice over it all and stir. Cover and cook at low temperature for another 30 minutes or until everything is hot.
To serve: place a couple spoonfuls of chicken on a warm tortilla. Top with cilantro and red onion sauce, shredded cheese, and toppings of your choice like sour cream, black olives, guacamole.