I found this recipe in my search for a Super Bowl dish. My requirements were that it was flavorful, easily made ahead of time, and could serve a lot of people. It also didn’t hurt that it represented this year’s NFC Champions, the LA Rams. It is a twist on the traditional Baja Fish Taco and it delivers on all of the above. The original recipe is from
We suggest serving with:
- Baja Sauce
- Guacamole
- Pico de Gallo
- Shredded Cabbage (14 g or ~1/4 cup = 0 CHO)
- Corn or Flour Tortillas (follow the CHO on the package)
- Diced Tomatoes (34g or 1/4 cup = 1 CHO)
- Cilantro (0 CHO)
- Avocado (75 g or ~1/2 cup sliced = 1 CHO)
- Sour Cream (15 mL or 1 tbsp = 1 CHO)
- Crumbled Queso Fresco (50 g = 0 CHO) or Crumbled Feta Cheese (50 g = 2 CHO)
- Hot Sauce (our favorite is Valentina, 15 mL or 1 tbsp = 0 CHO)
Baja Chicken Taco’s
Ingredients
- 908 g (2 lb) Raw Chicken (I used breasts) 0 CHO
- 85 g Sliced Yellow Onion 8 CHO
- 1 Chipotle Pepper in Adobo + 2 tsp Sauce 1 CHO
- 1 1/2 tsp Cumin 0 CHO
- 2 tsp Oregano 0 CHO
- 1 clove Garlic, minced 0 CHO
- 1/2 cup Lime Juice 10 CH0
- 2 tsp Honey 10 CHO
- 1 tsp Salt 0 CHO
- 1/4 tsp Pepper 0 CHO
- 356 mL Beer 11 CHO
Instructions
Place chicken in a slow cooker and top with sliced onion.
In a small bowl whisk together jalapeno and sauce, cumin, oregano, garlic, lime juice, honey, salt, and pepper. Pour over the chicken.
Pour beer over chicken and cover.
Cook for 6 hrs on low or 4.5 on high.
Remove chicken from liquid and shred with two forks. Its ready to serve with your favorite topppings!
Recipe Notes
Carbohydrate Count:
The total net carbs used in the braising liquid is 40. The chicken does take on flavor from this liquid, however, because the chicken is removed from the cooking liquid we are assuming 0 CHO for the meat. There may be some carbs absorbed by the meat but, because of the juices from the chicken, the volume of the cooking liquid doesn’t change and therefore it is very difficult to determine how much is absorbed.
