April 22, 2023

Shredded Chicken Tacos

Shredded Chicken Tacos are a filling and flavorful dinner ready in just about 10, maybe 20 minutes tops, all in. The chicken is super moist and perfectly seasoned, served on a warmed tortilla and topped with all of your favorite toppings. It’s always a hit and a welcomed meal. Another option is to serve the shredded chicken taco meat in a taco bowl, with tons of leafy greens, veggies, beans and rice, or grain of choosing. 

Huge fan of quick and easy dinners as weeknights can be a little hectic in the evenings! This meal does not take much time at all and a great example that cooking nutritious meals doesn't have to be sacrificed, even on busy evenings. 

Optional garnishes:  sliced cabbage or shredded lettuce, salsa, avocado, sour cream, cheese, olives, hot sauce, lime wedges  

Ingredients

 6 thighs, boneless skinless (can substitute chicken breasts)
 1 shallot, diced
 2 cloves garlic, minced
 ½ jalapeño, seeded and diced (optional)
 1 tsp ground cumin
 1 tsp chili powder
 ½ cup salsa
 grapeseed or extra-virgin olive oil for cooking
 garnishes (shredded lettuce or cabbage, Mexican shredded cheese, avocado, sour cream, hot sauce, lime)

Directions

1

In a large skillet over medium heat, heat 1 tablespoon of the oil.
Add the chicken and cook for about 3 minutes per side until cooked through, working in batches if necessary to avoid crowding the pan.
Remove from the pan and set aside. You will shred or pull the chicken apart once it's cooled down a little. A quick way to do this is by using 2 forks, pulling apart the meat. If any grease from the chicken is in the pan, discard.

2

Add 1 tsp oil to the same pan over medium-low heat and add the shallot, garlic, and jalapeño, if using. Add in the cumin and chili powder and sauté the mixture for 2 minutes or until lightly browned. Add in the salsa and stir. Return the shredded chicken to the pan and stir to heat thru. Simmer on low for a couple minutes and remove from heat.

3

Fill tacos with shredded chicken and top with desired garnishes.

Can also use shredded chicken to make chicken taco bowls, serving over beans and rice or quinoa, with all the desired garnishes.

Shredded Chicken Tacos

Shredded Chicken Tacos

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

Ingredients

 6 thighs, boneless skinless (can substitute chicken breasts)
 1 shallot, diced
 2 cloves garlic, minced
 ½ jalapeño, seeded and diced (optional)
 1 tsp ground cumin
 1 tsp chili powder
 ½ cup salsa
 grapeseed or extra-virgin olive oil for cooking
 garnishes (shredded lettuce or cabbage, Mexican shredded cheese, avocado, sour cream, hot sauce, lime)

Steps

1

In a large skillet over medium heat, heat 1 tablespoon of the oil.
Add the chicken and cook for about 3 minutes per side until cooked through, working in batches if necessary to avoid crowding the pan.
Remove from the pan and set aside. You will shred or pull the chicken apart once it's cooled down a little. A quick way to do this is by using 2 forks, pulling apart the meat. If any grease from the chicken is in the pan, discard.

2

Add 1 tsp oil to the same pan over medium-low heat and add the shallot, garlic, and jalapeño, if using. Add in the cumin and chili powder and sauté the mixture for 2 minutes or until lightly browned. Add in the salsa and stir. Return the shredded chicken to the pan and stir to heat thru. Simmer on low for a couple minutes and remove from heat.

3

Fill tacos with shredded chicken and top with desired garnishes.

Can also use shredded chicken to make chicken taco bowls, serving over beans and rice or quinoa, with all the desired garnishes.

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