Lime Chicken Tacos with Avocado Fries

Lime Chicken Tacos
tasteofhome.com via Pinterest
JDTMamma

12 ServingsPrep: 10 min. Cook: 5-1/2 hours
Ingredients
* 1-1/2 pounds boneless skinless chicken breasts
* 3 tablespoons lime juice
* 1 tablespoon chili powder
* 1 cup frozen corn
* 1 cup chunky salsa
* 12 flour tortillas (6 inches), warmed
* Sour cream, shredded cheddar cheese and shredded lettuce, optional

Directions
* Place the chicken in a 3-qt. slow cooker. Combine lime juice and
* chili powder; pour over chicken. Cover and cook on low for 5-6 hours
* or until chicken is tender.
* Remove chicken; cool slightly. Shred meat with two forks and return
* to the slow cooker; heat through. Stir in corn and salsa.
* Cover and cook on low for 30 minutes or until heated through. Serve
* in tortillas with sour cream, cheese and lettuce if desired. Yield:
* 12 tacos.

BAKED AVOCADO FRIES
bethcooks.squarespace.com via pinterest
JDTMamma

1/4 cup flour
1 tsp kosher salt
2 large eggs, beaten
1 1/4 cups panko (Japanese bread crumbs)
2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges
Grated parmesan for serving (optional)


Preheat oven to 450.
Coat avocado slices in the four, then egg, then panko. Spread on a cooling rack that has been sprayed with non-stick spray, then place on a cookie sheet. Spray the top of the wedges with olive oil and sprinkle with salt, then bake for about 20 minutes at 450, or until they are golden brown (I turned my oven up to 500 for the last 5 minutes).