Shredded Chicken Tacos » Foodom

Shredded Chicken Tacos

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$48.75 Cooking Fee
Serving Size: 7-8 oz
Recipe by:
Elizabeth - Cook 2 Eat Well
Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.
  • Cooking up to 10 servings
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10

Instructions

MAKE THE HOMEMADE TACO SEASONING

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

BROWN THE CHICKEN

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

MAKE THE TACO SAUCE

  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

SHRED THE CHICKEN

  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook25
Total Time45 minutes
Recipe Serving Size10

Ingredients

Ingredients

  • 2 tablespoon chili powder
  • 2 teaspoon Kosher salt
  • 2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • 4 tablespoon avocado oil
  • 2 pound boneless skinless chicken breast for 10 servings use 4 breasts
  • 16 ounce canned tomato sauce
  • 16 ounce water

FOR SERVING - OPTIONAL

  • 20 tortilla Hard or Soft
  • 2 tomato diced
  • 2 jalapeno seeded and sliced
  • 4 tablespoon fresh cilantro chopped
  • 2 lime cut into wedges
  • 5 tablespoon sour cream

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Nutrition

Calories: 371kcal | Carbohydrates: 37g | Protein: 25g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 1255mg | Potassium: 678mg | Fiber: 3g | Sugar: 6g | Vitamin A: 880IU | Vitamin C: 13mg | Calcium: 95mg | Iron: 3mg

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