SO SORRY FOR BEING MIA THE PAST WEEK.
I was in Philly for my LAST SCIENTIFIC CONFERENCE everrrrrrrrrrrrr.
LIFE UPDATE… I GOT A NEW JOB. It’s been a dream of mine to work in the food industry because I, uh, clearly LOVE FOOD. SO on January 3rd, I start my new job as a Marketing and Media Coordinator for SavCo Hospitality. They’re the hospitality group over two downtown Ann Arbor restaurants (Sava’s and Aventura) along with a catering company called Tavolina.
I’M SO EXCITED. Dream. Come. True. Seriously.
Any who, yes, it’s December and I’m blogging about tacos.
Whoops. Did you want to see cookies or eggnog cocktails or recipes with candy canes, peppermint, cranberries, pears, or pecans?! Check back Friday lol. Today I’m posting about some awesome tacos even though it’s December and right smack in the middle of the holiday season because you have to eat dinner too right?!
RIGHT.
Okay… pulled chicken tacos with shredded brussels sprout apple slaw with garlic crema! I know that’s a mouthful but trust me, when you get a mouthful of these tacos you’re going scarf them down. SO GOOD.
We start with a toasted 6-inch tortillas (corn or flour) then fill them with the juiciest slow cooker pulled chicken then top that with crispy brussels sprouts, apple, and pecan slaw (#sofall) and some amazinggggggggggggggggly creamy garlic crema. Drool drool drool.
These pulled chicken tacos with brussels sprout apple slaw with garlic crema basically taste like fall exploding in your mouth. Now I know it’s December but y’all… it’s still FALL. Winter doesn’t technically start until December 21st. You’re welcome nerds.
Recipe time? I THINK SO.
pulled chicken tacos with brussels sprout apple slaw with garlic crema
Ingredients
chicken tacos
- 2 teaspoons smoked paprika
- 1 teaspoon fine sea salt
- 2 teaspoons black pepper
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 3 lbs boneless, skinless chicken thighs; thawed
- 1 sweet onion, sliced
- 3 limes, sliced into wedges
- 1 (12oz) beer
- 1 cup water
- 6-inch tortillas x 12ish
- brussels sprouts and apple slaw (see below)
- garlic crema (see below)
brussels sprouts and apple slaw
- 1 lb brussels sprouts, trimmed and thinly sliced
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- healthy pinch sea salt and pepper
- 1 lemon, juiced
- 1 apple, cored and finely diced
- 1/2 cup roasted pecans, roughly chopped
garlic crema
- 1 head garlic
- 1-2 teaspoons olive oil
- 1 cup sour cream
- healthy pinch sea salt and pepper
Instructions
chicken tacos
Make chicken in the slow cooker: Mix all the spices together in small bowl. Cover chicken thighs with spice rub. Coat bottom of slow cooker with sliced onions then top with chicken thighs. Place lime wedges between each thigh then pour beer and water over top. Cook on low for 6-8 hours or high for 3-4 hours. Remove chicken from the slow cooker then shred and place in separate bowl with a little extra liquid from the slow cooker. Discard the onions, limes, and remaining liquid.
- Assemble: Toast your tortillas on the stove top or in the oven. Top each toasted tortilla with shredded chicken then a scoop of brussels sprouts apple slaw plus a dollop of garlic crema then EAT.
brussels sprouts and apple slaw
- Preheat oven to 400F.
- Add trimmed and thinly sliced brussels sprouts plus olive oil, minced garlic, and a healthy pinch of sea salt and pepper to a large bowl. Toss to coat. Lay brussels sprouts out on a baking sheet in an even layer then roast in the oven for about 25-35 minutes (stirring halfway through) then broil for 5 minutes longer. The brussels sprouts should be starting to char. Allow them to cool slightly then transfer to a large bowl. Add lemon juice, apple pieces, and roasted pecans to the bowl then toss to combine.
garlic crema
- Preheat oven to 400F.
- Peel and discard the papery outer layer of the whole garlic bulb (leaving the skins of the individual cloves intact). Slice off 1/4 to 1/2 inch of the top of the cloves, exposing the individual garlic cloves. Place the garlic head in a small piece of aluminum foil, cut side up. Drizzle 1-2 teaspoons of olive oil over the exposed heat. Seal the aluminum foil then place it in an oven-safe dish. Bake for 30-35 minutes or until the cloves feel soft when pressed.
- Allow garlic to cool enough so you can touch it. Using your hand, squeeze the bottom of the roasted garlic head to release the roasted garlic cloves into a blender. Add sour cream plus a healthy pinch of sea salt and pepper to the blender then blend until smooth.
If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pulled chicken tacos with brussels sprout apple slaw with garlic crema in action. Peace, friends!
– a
p.s. more taco recipes here!