2 lbs skinless boneless chicken breasts
2 limes, juiced
2 oranges, juiced
4 cloves garlic, peeled and sliced
1 Tbsp chili powder
2 tsp cumin
1 tsp oregano
1 tsp salt
1/2 tsp red pepper flakes
Place everything but the chicken in a plastic gallon size sealable bag. Seal and Shake to mix the marinade ingredients.
Add the chicken breasts to the plastic bag. Seal and shake to distribute the marinade over the chicken. Place in the refrigerator for 1 hour.
Pour contents of the bag into your slow cooker and cook on low for 6-8 hours.
Remove chicken breasts from slow cooker, carefully. They will fall apart easily. Place on a rimmed baking sheet. Shred the chicken.
Heat broiler to high. Take 1/3 of the liquid in the slow cooker and pour it over the shredded chicken.
Broil for 5 minutes. Take it out of the oven and stir. Repeat this 2 more times. The edges of the chicken will brown slightly, but the liquid will keep the chicken moist and add tons of delicious flavor.
If you have leftovers...Store them in an airtight container in the fridge up to 3 days.
Coconut Flour Tortillas
1 cup of egg whites (7-8 eggs)
1/2 cup water
1/3 cup plus 1 heaping tbsp Coconut flour
1/2 tsp baking powder
1/2 tsp kosher salt
1/4 tsp cracked black pepper
Coconut Oil to lightly grease griddle or pan
Mix all of the ingredients together and let rest for 5 minutes. Heat a griddle or non stick pan to medium heat (325 degrees).
Lightly grease the griddle or pan with coconut oil. Scoop batter with a 3/4 ounce ice cream scoop or a 1/4 cup measuring cup and smooth it out to a round shape. It will not spread on it's own. I use an offset spatula to do this. The back of a spoon works too.
Cook for about 2 minutes then flip carefully. Cook another minute.
Remove from griddle and keep warm covered with a tea towel or paper towels.
They are a little sturdier when slightly cool. Now pile on those taco fillings!