It’s the third Tuesday of the month, which means today I’m teaming up with my beautiful friend Heather, AKA Blonde Twin Mom, for another round of Tasty Tuesday!  This month’s theme might just be my favorite food ever, TACOS.  My love for tacos runs DEEP, so real talk….

If you’d choose tacos without hesitation, you’re my people!  And if not, we can still be friends….you just may need to re-evaluate your priorities! Ha! Tacos just bring happiness!  SO, let’s taco ’bout today’s recipe because it is one of my FAVORITES!  It’s a little spicy, but mild enough that my littles will still eat it, full of flavor and the chicken cooks in the crockpot which makes for fast, easy prep!

Side note:  I won this mini light box through an Instagram contest, and it is the CUTEST!  I just got it, but I can already tell it’s going to be a HIT at my house.  Logan has requested new words/messages daily!  You can grab your own here.  Thank you Tasia of Blissful Keyos!  Ok, back to taco talk…there are 3 components to this recipe, Chipotle Chicken, Cilantro, Corn and Black Bean Salsa, and Avocado Crema….all wrapped up in tortilla goodness!

Crockpot Chipotle Chicken

The chipotle adds just a hint of heat and spice!  If you are wimpy when it comes to heat, cut the number of chipotles in half for the flavor with less heat!


1 lb. Boneless Skinless Chicken Breast

1 7-12 oz can of chipotle chiles in adobe (do not drain)

Water or chicken stock

Slow Cooker liners for easy clean-up


Line crockpot.  Put chicken breast at the bottom of the crockpot and pour chiles and water or stock on top until chicken is completely covered.  Cover and cook on high for 4 hours or low 6-8 hours.  Shred with a fork to serve.

Cilantro, Corn and Black Bean Salsa

This recipe can be modified to your taste…add green chilis or rotel or omit any of the ingredients you don’t like!  This is a tasty, colorful salsa for chips too!


1 15 oz. can of yellow corn, drained

1 15 oz can of black beans, drained and rinsed

1 small red onion, finely chopped

1/2 cup of cilantro, finely chopped

Juice of 1 lime

Salt to season (optional)


Mix first 4 ingredients in a bowl.  Add lime juice and salt (optional) and mix well

Avocado Crema

This topping is my favorite part!  It is cool and fresh and balances the heat from the chipotle!


1 medium avocado, cut into pieces, peel and pit removed

1/2 cup chopped fresh cilantro

1/4 cup plain Greek yogurt

Juice of 1 lime

Salt to season (optional)


Blend first 4 ingredients with a blender or food processor until creamy and smooth.  Add salt for flavor if desired.


Layer your chicken, salsa and crema in a corn or flour tortilla.  Top with cheese or extra cilantro if desired!  Stuff your face with all the tacos!  And yes, Will took a bite out of the corner of my tortilla before I snapped this pic…..what can I say, the tacos are THAT good people!

Be sure to head over to Heather’s blog, Blonde Twin Mom, for her grilled shrimp taco recipe, and check out her adorable style while you’re there!  Oh, and in case I didn’t make my love for tacos clear….

Happy Taco Tuesday friends!

January Tasty Tuesday

December Tasty Tuesday