Taco night!!

Every now and then we get cravings for some tacos (and not from Taco Bell). Last night we had chicken with tomatillos tacos. It was pretty easy to make and tasting pretty darn good, if I may say so!

For the sauce:
Set the oven to broil. Place on a baking sheet: 6 tomatillos cut in half, 1 jalapeno cut in half lenth-wise, and 4 garlic cloves whole. Drizzle with canola oil and salt/pepper and place in broiler. Broil for about 10 minutes (or until veggies start to brown) and flip over and continue broiling for about 5 more minutes. Meanwhile, in a blender put in 1/4 cup chopped green onions, 1/2 cup chopped cilantro, 1/2 cup chopped Italian parsley, zest and juice of 2 limes, and 1 tablespoon of honey. Mix together. Add tomatillos, garlic, and jalapeno (you can take the seeds out if you wish, but I like it spicy!) to the blender and puree all ingredients together. Store in fridge until use (you can make this ahead of time, which is why this makes for an easy weeknight meal).

For the chicken:
Place 3 boneless, skinless chicken breast in a crock pot with 2 tablespoons siracha sauce, 3 cloves of garlic, and enough chicken stock to just cover the chicken. Cook on low until chicken is falling apart (about 6 hours...or while you're at work for the day).

For the tacos:
We used low-carb soft-taco shells, but of course you can use whichever variety you life. In a frying pan, take the chicken out of the crock pot (without the liquid) and put in pan and add the tomatillo sauce. Cook on low until sauce is warm and chicken is shredded. Now it's taco time. Top it with whatever ingredients you like (I prefer tomatoes, cilantro, and goat cheese). It's also good with a creama fresca (sour cream with cayenne, lime zest and juice, and a little siracha or chipotle sauce).