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 Crockpot Garlic Lime Tacos, Corn & Black Bean Salsa & Homemade Tortillas ~ $8.06 ($1.34 a serving)

PRICE BREAKDOWN:
1 1/2 pounds of Boneless Skinless Chicken Breast $2.98 ($1.99 lb)
McCormick Recipe Inspiration Spice Kit $1.50
Vegetables: bell pepper, onion, limes, cilantro, jalapeno, corn & black beans $3.58

Ingredients:

1 McCormic Recipe Inspiration Kit for Garlic Lime Chicken Fajitas
Or here is the spices breakdown you can use.
1 tsp. Minced Garlic
1 tsp. Minced Onions
3/4 tsp. Ground Cumin
3/4 tsp. Oregano Leaves
1/2 tsp. Cilantro Leaves
1/2 tsp. Ground Black Pepper
1/2 tsp. Salt
1/4 cup. Lime Juice
1/4 cup. Orange Juice
1 1/2 lbs. Boneless Skinless Chicken Breasts
1 Medium Onion
1 Bell Pepper
Homemade Flour Tortillas (recipe below)

Directions:
Mix Juices and seasonings together in a crockpot.
Put chicken breast in crockpot to cook all day. (I set mine on low, but mine cooks hot)
1/2 hour to 1 hour before you eat shred the chicken in the juice
slice the onion and bell pepper into strips and put in the crockpot with the chicken.
Cook until veggies are tender
scoop mixture into a flour tortilla and top with desired toppings
enjoy!

Tortilla Ingredients

3 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1/3 cup shortening or lard (or a combo of both)
1 - 1 1/4 cups very warm water
You'll also need large Ziploc bag

Homemade Wheat Tortillas
3 cups whole wheat flour (or 2 cups wheat flour + 1 cup all-purpose)
1 1/2 tsp salt
1 tsp baking powder
3 Tbsp shortening
3 Tbsp canola, vegetable or olive oil
2 tsp sesame seeds, optional
1 1/4 - 1 1/2 cups very hot water
You'll also need a large Ziploc bag

Directions
In a large mixing bowl, whisk together flour, salt and baking powder. Using your hands, rub the shortening into the flour mixture until evenly distributed (mixture should hold its shape when clamped between your hands). Pour in 1 cup water and use a wooden spoon to stir until mixture comes together, adding additional water as needed (I used 1 cup + 2 Tbsp water). Knead mixture by hand until smooth (I just did this in the bowl). Divide mixture into 8 equal portions and shape each portion into a ball. Cover dough balls with plastic wrap and let rest at least 30 minutes and up to 1 hour.

Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a 1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across).
Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or in refrigerator up to 1 week.

Homemade Wheat Tortillas
In a large mixing bowl whisk together flour, salt and baking powder. Using your hands, rub shortening into flour mixture until evenly distributed, about 1 minute. Add in canola oil and mix with your hands until evenly distributed. Mix in optional sesame seeds. Pour 1 1/4 cups hot water into mixture and mix with a wooden spoon until mixture starts to come together, adding additional water as needed, then knead by hand until smooth.
Divide dough into 10 equal portions and shape each portion into a ball. Cover with plastic wrap and let rest at least 30 minutes or up to 1 hour.

Roll each ball out on a lightly floured surface into a 10-inch circle (for a nice circular form flatten ball slightly then roll in one direction, make a 1/6 turn roll again, make another 1/6 turn and roll again. Continue to roll and turn until your dough circle is about 10-inches across).

Heat a large non-stick skillet over medium high heat. Place rolled tortilla in hot skillet and cook until bubbles begin to appear on the surface, then flip tortilla to opposite side and cook until golden brown spots begin to appear on bottom. Immediately transfer cooked tortilla to a large Ziploc bag and seal bag (or tuck the opening underneath that way you wont keep on zipping and unzipping the bag as you work then seal it shut when finished). Repeat process with remaining tortillas. Tortillas can be stored in an airtight container at room temperature for about 2 days or refrigerated up to 1 week.

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