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Chipotle Chicken Tacos

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Ingredients
  

  • 1 1/2 Lb Chicken Breasts, cut into cubes
  • 1 t Cumin
  • 1 1/2 t Chili Powder
  • 1 t Onion Powder
  • 1 T Minced Garlic
  • 1 t Salt
  • 1/2 t Pepper
  • 1 t Smoked Paprika
  • 1-2 Chipotle peppers with about 1 tablespoon of the sauce from and adobe peppers can
  • 1/2 Lime, juiced

Low Carb Tortilla Shells: Fat for frying, low carb tortillas (I used Mission), paper towels, tongs, and skillet

Instructions
 

  • Mix the seasonings together.
  • Add the chicken, peppers, and lime juice, stir. If freezing, place everything in a freezer bag and seal. Place in freezer.
  • Allow to marinate 30 minutes. I made the pico while I was waiting.
  • If cooking in a skillet, add chicken and the sauce to skillet that is on medium heat. If cooking in the crockpot, place in CP and cook on low 5-7 hours or high 3-4 hours.
  • As it cooks, stir. I broke up the chicken a little as it cooked. Cook until the chicken is cooked through.
  • If you are cooking your shells, get everything ready and fry your shells. If your fat gets too hot, temporarily remove the skillet from the heat.
  • Once your tortilla has cooked for about a minute, flip it over, add meat and pico to one side and fold over. Be careful. Drain on paper towels.
  • Serve with desired sides.
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