Crockpot Cilantro Lime Shredded Turkey Tacos for Easy Dinners

These cilantro lime shredded turkey tacos bring bright, zesty flavor to your busy weeknight rotation with minimal effort. Simply add the turkey breast, citrus juices, and aromatic spices to your slow cooker for a completely hands-off cook. The tender meat shreds effortlessly and makes an easy, wholesome meal the whole family will love.

Ingredients

• 2 lb boneless skinless turkey breast
• 1/2 cup low-sodium chicken broth
• 1/4 cup fresh lime juice
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 12 small corn tortillas
• 1 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Place the boneless skinless turkey breast in the bottom of the slow cooker.
2. In a small bowl, whisk together the chicken broth, fresh lime juice, olive oil, minced garlic, ground cumin, chili powder, dried oregano, salt, and black pepper.
3. Pour the spice and citrus mixture evenly over the turkey breast.
4. Cover and cook on LOW for 5 hours, or until the turkey is tender and easily shreds with a fork.
5. Remove the turkey from the slow cooker and shred it completely using two forks. Return the shredded meat to the juices in the slow cooker and toss to combine.
6. Ensure the internal temperature of the turkey reached 165 F before serving.
7. Serve the warm shredded turkey inside corn tortillas, topped with fresh cilantro and a squeeze of fresh lime juice.

Tips

• Leftover shredded turkey can be stored in an airtight container in the refrigerator for up to 4 days.
• Warm the corn tortillas in a dry skillet for 30 seconds on each side before assembling the tacos to prevent tearing.
• Top with sliced avocado or your favorite salsa for added texture and flavor.