Tequila Pesto Chicken Tacos
Cover chicken with olive oil salt and pepper and put it in a crock pot. Roast for 8 hours, then remove and allow it to cool.
Preheat oven to 350. On a small baking sheet, roast 3 Tbs. of almonds until they turn dark brown (about 8 mins). Remove from oven and place in a food processor along with cilantro, tequila, lime juice, olive oil and garlic cloves and process until you have a smooth consistency. Then add cumin and cayenne and process for another 1-2 mins. Once the chicken has cooled, start shredding it and place meat in a large bowl. I used paleo flatbread in place of tortillas/taco shells. Smear pesto on the flatbread or you can use large-leaf of lettuce and pile on the chicken and top with bell peppers, purple onion or whatever else you prefer.
*You can leave out tequila and use more olive oil and a little water if you like.
** You can also use walnuts instead of almonds but they give a drier end-result, so you may want to add more oil and tequila.