Shredded Chicken Tacos
Ingredients
The Chicken
-
2
pounds
boneless, skinless chicken breasts
-
1
tablespoon
avocado oil
-
½
teaspoon
cumin
-
1
teaspoon
chili powder
-
1
teaspoon
salt
-
¾
cup
salsa or tomato sauce
To Serve
-
8-10
pieces
flour tortillas
-
½
cup
sour cream
-
1
cup
pico de gallo
-
to taste
Monterey or Monterey Jack cheese, shredded
-
1
piece
avocado, diced or thinly sliced
-
to taste
fresh cilantro, chopped
-
to taste
shredded romaine or other lettuce
Instructions
- 1. Place chicken breasts in a large saucepan and cover with water. Bring to a boil, then simmer until cooked through, about 10 to 12 minutes.
- 2. Transfer the chicken to a bowl and allow it to cool before shredding with two forks.
- 3. In a medium saucepan, heat avocado oil over medium heat. Add the shredded chicken, cumin, chili powder, and salsa. Mix well and bring to a boil.
- 4. Reduce the heat to low and simmer for about 3 minutes until the chicken is heated through and flavors are blended.
- 5. Warm the tortillas in a large skillet or over an open flame.
- 6. Spread sour cream on the tortillas, fill with the shredded chicken, and top with shredded lettuce, avocado, pico de gallo, and cheese.
Nutrition Facts (estimated)
Servings
8 tacos
Calories
322
Total fat
13g
Total carbohydrates
23g
Total protein
28g
Sodium
965mg
Cholesterol
80mg
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