Cilantro Lime Chicken Tacos

3-4 boneless, skinless chicken breasts

Salt and Pepper to taste

1 teaspoon garlic powder

1 tablespoon cumin

Cilantro Lime Pesto (recipe follows)

Torillas

Preferred garnishes

Season chicken breasts with salt and pepper to taste. Place in crock pot and cook on low for 6-8 hours.

Add garlic powder and cumin to chicken and shred. Combine Chicken with Cilantro Lime Pesto and cook an additional 10-15 minutes until heated through.

Serve in tortillas with preferred garnishes (sautéed bell peppers, avocado, tomatoes, lettuce, salsa, cheese, etc.)

For the Cilantro Lime Pesto:

1 cup fresh cilantro leaves (do not include stems)
2 1/2 tablespoons extra virgin olive oil
1 tablespoons sliced, toasted almonds
1-2 fresh garlic cloves
1+ tablespoon lime juice
1/2 cup shredded asiago (I used parmesan)
1 teaspoon kosher salt
1/4 cup chicken broth

Using a blender, mix all ingredients on low speed for 1 minute. 

This recipe was adapted using: What's Cooking Chicago?