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Shredded Chicken/Pork Tacos w/ Cilantro Dressing


Summer is a time for quick and simple meals. My good friend Katie passed this yummy recipe on to me last year and it has become one of our favorites. I love to add avocados to any dish possible so I serve an avocado and tomato salsa along with this dish (which I have included). The combination of cilantro dressing, avocados, tomatoes and chicken is amazing, you must give it a try!





Crock pot:
Pork Roast (I get a boneless one) or chicken (I usually cook 4 breasts)
Chicken broth (enough to cover about 1/4-1/2 of the roast or chicken)
Let cook on high for 6-7 hours, until will shred really easy.
Shred and pour in bottle of Salsa Verde. Keep warm in crock pot.

Cilantro Dressing:Put into blender & blend until smooth:
2 cups mayo
1 bunch of cilantro
1 jalapeno (with out seeds)
2 cloves garlic
2 TBS white vinegar

Warm the tortillas. Spoon on the shredded chicken or pork mixture, add the dressing, Monterey Jack cheese, shredded lettuce and salsa. You can also squirt a little lime on top.
Roll tortilla and enjoy!

Avocado and Tomato Salsa
from The Essentail Monrmon Cookbook

3 T vegtable oil
2 T lemon juice
1/2 tsp sugar
1/2 tsp salt
1 avocado diced
1 tomato diced

In a small bowl, combine all salsa ingredients and stir together. Cover and refrigerate for at least one hour.
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