This is such an easy, vibrant and summery dinner or lunch. Prep your chicken in the crockpot ahead of time and you can throw it together in minutes! No stressing out about spending time in the kitchen when you have baseball practice, soccer practice, vet appointments, and more on the calendar.
Ingredients: For the Kale Slaw: 1 cup sliced and washed kale 1/4 cup avocado oil mayo 2 tsp fresh lime juice 1/4 tsp chipotle chili powder
For the Chicken: 2 tbsp avocado oil 3 cups cooked shredded or cubed chicken 1 1/2 cups cooked fresh corn kernels 2 tbs fresh lime juice - roughly 1 lime 1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp paprika Mission extra thin corn tortillas 1/4 cup crumbled Cotija cheese lime wedges for serving
Directions: 1. Make the slaw: Place Mayo, lime juice, and chili powder in a bowl and whisk until combined. Add in kale and toss until fully coated. Set aside 2. Make the chicken: Heat oil in large pan over medium high heat. When warm add chicken and corn and cook until warmed through. 3. Add lime juice, chili powder, garlic powder, and paprika and toss chicken and corn to coat. Sauté until chicken starts to brown. 4. In a small skillet, heat a tortilla over medium-high heat until it begins to brown. Transfer to plate and repeat 5. Top the warm tortilla with kale slaw and chicken filling, garnish with Cotija cheese and serve with a lime wedge.