Chicken Street Tacos

Chicken Filling:
2 lbs. boneless skinless chicken breast (about 3)
1/4 onion, sliced
2 cloves garlic, minced
4 tomatillos, diced
2 Tbsp. olive oil
1 tsp. sugar
1 tsp. salt
2 chipotle peppers, diced
2 tsp. adobo sauce (from the chipotle pepper can)
Juice of 1 lime

Pickled Vegetables:
2 carrots, peeled and sliced thin
1 bunch radishes, sliced thin
1/2 jalapeño, sliced thin
1/2 bunch cilantro, chopped
1/4 C. white vinegar
1/4 C.. apple cider vinegar
1/4 C. sugar
1 tsp. salt

Avocado Sauce:
1 avocado
Juice of 1 lime

Corn Tortillas

Place all chicken filling ingredients in a slow cooker, stir to combine, cover, and set to low..

Prepare the pickled vegetables. Place the carrots, radishes, jalapeños, and cilantro in a large mason jar (or similar container). In a small saucepan, combine the vinegars, sugar, and salt. Bring to a boil or just until sugar and salt is dissolved. Pour over vegetables, cover, and refrigerate for at least 2 hours.

Cook chicken for 4-6 hours on low heat and shred with a fork about an hour before serving. Just before serving, mash together the avocado and lime juice. Place chicken on corn tortillas, top with vegetable mixture and avocado sauce. Enjoy!