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As the weather warms and summer rolls in, the desire for fresh, vibrant dishes becomes almost palpable. There’s something undeniably appealing about meals that capture the essence of the season—light, refreshing, and bursting with flavor. One such dish that fits the bill perfectly is the Citrus Herb Grilled Chicken Tacos. This recipe combines the zesty brightness of citrus with the herbal notes of fresh ingredients, making it an ideal choice for summer gatherings or a quick weeknight dinner.

40+ Fresh & Easy Summer Slow Cooker Recipes

Enjoy a taste of summer with these Citrus Herb Grilled Chicken Tacos! Simple to make in a slow cooker, this dish features tender, flavorful chicken marinated in fresh lime and orange juices with a blend of spices. Shred the chicken and serve it in warm corn tortillas topped with crunchy cabbage, creamy avocado, and zesty radishes. Perfect for quick weeknight dinners or weekend gatherings. Fresh, easy, and absolutely delicious!
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Ingredients
  

2 lbs boneless, skinless chicken thighs

1/4 cup fresh lime juice

1/4 cup fresh orange juice

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon chili powder

Salt and pepper to taste

1 cup fresh cilantro, chopped

8 corn tortillas

1 cup sliced radishes

1 avocado, sliced

1 cup shredded cabbage

Lime wedges for serving

Instructions
 

In a small bowl, whisk together the lime juice, orange juice, minced garlic, olive oil, cumin, smoked paprika, oregano, chili powder, salt, and pepper.

    Place the chicken thighs in the slow cooker and pour the citrus marinade over the top, making sure the chicken is well-coated.

      Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and easily shreds with a fork.

        Once cooked, shred the chicken in the slow cooker using two forks and mix well with the remaining juices.

          Warm the corn tortillas on a skillet or in the microwave.

            Assemble your tacos by placing a portion of the shredded chicken on each tortilla, topped with sliced radishes, avocado, shredded cabbage, cilantro, and an extra squeeze of lime juice.

              Serve immediately while warm with lime wedges on the side.

                Prep Time: 15 minutes | Total Time: 7 hours | Servings: 4-6

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                    Feel free to request more recipes, and I can create additional options in the same format!