Beer braised chicken tacos with a mango corn and avocado salsa

I am craving summer time so badly. I have five weeks left of school, and then I am done. FOREVER. Thank goodness. This recipe brings me back home because during the summer, my family and I are always making all kinds of salsas and tacos to enjoy after a long day of fun in the sun.

These tacos are really tasty and super easy. Once your chicken is in the slow cooker, its smooth sailing. And this salsa. This salsa is amazing. Sweet, salty, tart, creamy. What more do you want? Well, I could use a drink, but this salsa will do for now. Next time I make this salsa, I might use it on top of some grilled fish – or even in fish tacos. And, just so you know – this recipe makes a ton of salsa. But that’s OK. Because you will not want to stop eating it. I personally polished off a bowl of it tonight.

Ingredients
Enough chicken for about 8 tacos

Flour tortillas
3 large boneless skinless chicken breasts
1 bottle beer (I used Leinenkugel’s Summer Shandy)
1 package taco seasoning

Place all of the ingredients except tortillas into your slow cooker on the ‘high’ setting and let cook for 4 hours. Once 3 hours have elapsed,, remove the chicken from the slow cooker (leaving all liquid in the slow cooker) and using two fork, shred on a cutting board. Place chicken back into the slow cooker and continue cooking for the remaining hour.

When the four hours is up, the chicken is done and you can begin to assemble your tacos.

Mango Corn Avocado Salsa

1 large mango
2 medium avocados
1/2 bag frozen corn
1 small red onion, minced
1 small jalapeno, minced
1 small bunch cilantro, minced
Juice and zest from two limes

Pre-heat your oven to 400 degrees and place corn on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 minutes or until corn begins to brown. Remove from oven and let cool. Set aside.

Peel and chop mango and avocados. Place into a large bowl and add in onion, jalapeno, cilantro, and lime juice and zest. Add in your cooled corn and mix all ingredients. Refrigerate until ready to top your tacos with.

*I used low carb whole wheat tortillas, but feel free to use whatever you like. This chicken and salsa would also be really good over some lettuce as a salad.

** If you don’t have a slow cooker, don’t worry – you can still make this recipe. Instead of placing all the ingredients in the slow cooker, add it to a pot on the stove top and cook it over medium heat until chicken is shreddable. This should take about 45 minutes. Make sure to keep an eye on it and occasionally add water or chicken stock into the pot so all of your liquid doesn’t evaporate.

Enjoy!!!