Chicken Tacos with Cilantro Lime Sour Cream

Ingredients: 
6-8 chicken tenderloins
2 clove garlic, minced
1 1/4 teaspoon ground cumin
1 Tablespoon chili powder
1/2 teaspoon coriander
1 1/2 teaspoon salt
1/4 teaspoon paprika
1 Tablespoon olive oil
1/3 cup reduced sodium chicken broth
1 drop Black Pepper essential oil
1 large chopped onion
Juice from 1 lime
1 Tablespoon juice from jarred jalapenos (optional)
1 drop Lime essential oil
Corn tortillas
Shredded cabbage
Diced tomatoes
Sliced avocado
Cilantro lime sour cream

Directions:
Heat the oil in a medium sized saute pan. Add the onion and saute for 5 minutes. Add the cumin, chili powder, coriander, paprika, and garlic and saute 2 more minutes. Deglaze the pan with the chicken broth making sure to scrape up any brown bits. Turn off and set aside. Sprinkle the chicken with salt and add Black Pepper essential oil. Add to crock-pot. Squeeze the lime on top and pour the onion and garlic mixture over top. Add jalapeno juice if desired. Cook on low for 3-5 hours, or until cooked through (different crock-pots at varying heats) and tender. Remove chicken breasts from the crock-pot, shred, and place in a bowl. Scoop out the onions and add to the chicken. Depending on the amount of juices produced, you may want to add some or all of the juice back to the shredded chicken. Over medium-high heat, cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. Spoon meat into shell and top with shredded cabbage, tomato, avocado, and cilantro lime sour cream.