Asian Mexican Fusion Chicken Recipe

As you may know, I am really working on losing a few extra pounds – ok – A LOT of extra pounds.

I have been seeking recipes using Asian inspired spices, which have incredible health benefits. 

While searching these out, I discovered a fellow blogger’s recipe for “Sazon Goya” (thank you from the SkinnyTaste.com). 

It is a type of seasoning salt found in Mexican markets.

I decided to play with it a bit and use turmeric for some Asian inspiration.

You are going to love this chicken recipe, which includes healthy ingredients, but maintains a simplistic approach for a quick weeknight meal.

I promise this Asian-Mexican fusion chicken recipe will not disappoint.

Step One in My Asian-Mexican Fusion Chicken

Avocado is one of the best sources of monounsaturated fat and is considered a nutrient-rich fruit.

Make this Avocado Ranch Sauce in advance, so it can be chilling in the refrigerator, as it will be a condiment for the chicken recipe.

Make it several hours in advance, or, several days. 

It should last in the refrigerator for 5-7 days, stored in an airtight jar.

Print Pin

Avocado Ranch Sauce

This is a creamy alternative for fatty Ranch dressing.  As a dip or condiment. 

Course Side Dish

Cuisine American

Keyword avocado, condiment

Prep Time 5 minutes minutes

Chill 1 hour hour

Total Time 11 minutes minutes

Servings 2 Tablespoons

Calories 82kcal

Author Domestic Blissful

Ingredients

• 1 cup buttermilk
• 1 avocado, peeled, pitted and sliced
• 2 cloves garlic, minced
• 1 T lime juice
• 1/2 t table salt
• 1/2 t black pepper
• 1/2 t dried parsley
• 1 T White Vinegar
• 1 T Extra Virgin Olive Oil

Instructions

• Place all ingredients into a blender.  Blend thoroughly.  You make add a little extra buttermilk to adjust thickness.

Recipe for Asian-Mexican Fusion Chicken Tacos

Print Pin

Asian Mexican Fusion Tacos

So simple and very low-calorie.

Course Main Course

Cuisine Asian, Mexican

Keyword chicken, taco

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 10 minutes minutes

Servings 8 servings

Calories 122kcal

Author JoAnn

Ingredients

• 6 Boneless skinless chicken thighs
• 1 10 oz. Rotel - Dice Tomatoes & Green Chilies Variety
• 1 medium sweet onion, diced
• 1/2 cup low-sodium chicken broth
• 1 cup shredded raw green cabbage
• Asian Rub
• Avocado Ranch Sauce
• Warmed Tortillas

Instructions

• Prepare Avocado Ranch Sauce and chill.
• Mix Asian Rub as indicated in blog post
• Add Rotel to empty, large, oval slow-cooker
• Add diced onion to slow cooker and mix with Rotel
• Add 1/2 cup of low sodium chicken broth to slow cooker. 
• Trim excess skin off chicken thighs
• One at a time, place chicken thighs, skin side down in rub and press, to adhere rub to side of chicken. Then place each thigh, in a single layer in slow cooker, on top of Rotel mixture.
• Sprinkle any leftover rub, around the chicken, in the slow cooker.
• Cover and cook on high for one hour.
• After one hour, confirm rub has dissolved in liquid. If not, gently stir until all rub is submerged. Continue to cook on LOW for 5 hours. 
• After 5 hours, remove thighs from crock pot. Using two forks, or Bear Claws, shred chicken. Also, drain Rotel mixture in a colander, removing the majority of liquid.  After liquid has drained off, place back in slow cooker, with shredded chicken and mix. [mv_img id="6065"]
  
• Microwave flour tortillas in damp paper towel layers for 45 seconds.
• Assemble tortillas; Avocado ranch dressing, chicken mixture, cabbage, queso dip. Enjoy. [mv_img id="6060"]