Strawberry-Lime Chicken Tacos

Ingredients

 
4 chicken breasts
2 containers of fresh Pico de Gallo
½ quart chopped fresh strawberries
1 cup chopped cilantro
Juice from 4 fresh limes
Small flour tortillas
Mozzarella cheese
Fresh chopped strawberries (for topping)
Lime wedges

Rivercrest Orchard Strawberry Salsa (optional for serving)

Instructions

1. Prepare the Crockpot

Place the 4 chicken breasts into the crockpot. Add the Pico de Gallo. Add ½ quart chopped strawberries. Add 1 cup chopped cilantro. Squeeze the juice from 4 fresh limes over the mixture.

2. Cook

Cover and cook on low for 4–6 hours, until the chicken is tender and easy to shred.

3. Shred the Chicken

Remove the chicken breasts and shred with two forks. Return the shredded chicken to the crockpot and mix with the juices and ingredients.

4. Prepare for Serving

Drain excess liquid from the chicken mixture before assembling the tacos.

5. Assemble the Tacos

Place about 2 tablespoons of the strawberry-lime chicken into a small flour tortilla. Top with mozzarella cheese. Add fresh chopped strawberries. Serve with a lime wedge. Optional: Top with Rivercrest Orchard Strawberry Salsa for an extra burst of fresh strawberry flavor.