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TACOS: Chipotle-Lime Chicken Tacos

Main Courses

Recipe from our friend,
Rebekah Fedrowitz, MDN, BCHN
Board Certified in Holistic Nutrition,
Integrative Health Speaker & Writer

Servings: 6


  • 1 pound chicken breasts
  • 1 pound chicken thighs
  • 3 tablespoons Chipotle Lime Olive Oil
  • 1 tablespoon Jalapeno White Balsamic
  • 2 tablespoons Crescent Olive Spicewalla Dark Chili Powder
  • 1 teaspoon Crescent Olive Spicewalla Himalayan Salt, plus more to taste


  1. Place chicken in slow cooker or pressure cooker. Add olive oil, vinegar, seasoning and salt. Stir to thoroughly coat chicken.
  2. If cooking in a slow cooker, cook on high for 3 hours, or until chicken is fully cooked and tender. If cooking in a pressure cooker, cook at high pressure for 20 minutes. Allow pressure to naturally release for 10 minutes and then force release remaining pressure.
  3. Using two forks, pull the chicken apart until fully shredded. Taste and season with additional spices or salt as desired. Cover and keep warm until ready to assemble the tacos.
  4. Serve shredded chicken in corn tortilla topped with Persian-Lime Purple Slaw, Jalapeno-Pickled Onion & Radishes, and Cilantro Aioli.

Time: 45 minutes to 4 hours
Free From: gluten, dairy, nuts, soy, eggs, sugar