This last Valentine’s Day marked the 12th year that my hubby has been my Valentine. He has always been my only one, until now. This year I had two special Valentines and I wouldn’t have it any other way. We spent the day walking (it was 80 degrees here), making some amazing Big Green Egg chicken tacos (scroll for recipe), hanging by Mimi and Papa’s pool, and an early bedtime….for the little guy. The day couldn’t have been any more perfect.
^^Max only wanted to eat feed Bailey his puffs.
Recipe: Big Green Egg Tacos
What You’ll Need:
4 Chicken Breasts
2 tbs lime juice
1 container Sky Valley taco sauce
1 package organic yellow crunchy taco shells
1/2 cup monterrey jack cheese
2 yellow onions (diced for topping)
What You’ll Do:
If you have a Big Green Egg, pre heat it to 350 degrees. If you do not have a Big Green Egg, pre-heat your oven to 350.
Marinate the chicken breasts in tbs lime juice and 1 cup Sky Valley taco sauce for 1 hour (or more if you can).
Grill the chicken breasts for 8-10 minutes per side or until meat thermometer reaches 170-180 degrees. Or bake chicken breasts for 35 minutes (or until internal temp reaches 170-180) in your oven.
Shred chicken breasts. I used our Kitchen Aide mixer with the paddle attachment at setting 4 to do this.
Fill taco shells with desired amount of shredded chicken. Top with your cheese and green onions. Place back in the oven or the Big Green Egg for 8-10 minutes (or until cheese is melted).
Let me know what you guys think! This is for sure one of our new favorite recipes!
These Crazy Montanas 