The flavors of Morocco get all wrapped up in a taco with this quick and easy slow cooker meal. The slow cooker is just the tool to make a nice, tender, shredded meat. This slow roasted shredded chicken is zippy and flavorful and topped with a refreshing yogurt based slaw. It’s a pleasant switcheroo on ye ol’ taco and it is dang tasty too! You gotta love fusion! Ingredients 2 large boneless-skinless chicken breasts, trimmed of fat 2 tsp paprika1 tsp cumin1/2 tsp turmeric1/2 tsp cayenne pepper1/2 tsp salt1/4 tsp cinnamon1/4 tsp ginger1/2 cup vegetable oil 1 lemon, sliced For the slaw: 2 cups thinly sliced purple cabbage 2 cups grated carrots (about 4 carrots) 1 tablespoons minced fresh mint leaves 1/4 cup fresh cilantro leaves, chopped 1 lemon, juiced 1/4 cup plain Greek yogurt salt and pepper 8 Corn tortillas for serving 2 oz plain goat cheese, crumbled Hot sauce Instructions
- Put the chicken breasts, paprika, cumin, turmeric, cayenne pepper, salt, cinnamon, ginger, vegetable oil and lemon slices in a slow cooker. Cook on low for about 6 hours until chicken shreds easily with a fork.
- When ready to eat, combine the purple cabbage, carrots, mint leaves, and cilantro in a small mixing bowl. Squeeze the lemon juice over it, add in the Greek yogurt, and season with salt and pepper. Stir to combine.
- Serve tacos on tortillas with a heaping pile of shredded chicken, a healthy spoonful of slaw, and a sprinkling of goat cheese. Give it a little shot of your favorite Mexican hot sauce for a nice kick. If you are feeling the love, head on over to foodgawker and click the little heart button on my Morocco Tacos. I could really use a trip to Cabo Δ Δ
