Shredded Chicken Tacos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons of cooking oil—like vegetable or canola, your choice!
02 -
1 ½ pounds (680 grams) of boneless, skinless chicken breast
03 -
½ yellow onion, finely diced
04 -
2 garlic cloves, smashed and chopped up small
→ Seasonings
05 -
1 teaspoon of regular table salt
06 -
1 teaspoon of dried chili spice powder
07 -
1 teaspoon ground-up cumin
08 -
1 teaspoon of oregano (dried kind)
→ Sauce
09 -
½ cup (120 grams) of your favorite salsa
# Instructions:
01 -
Get your chicken into a pot, pour in water to cover it completely, and bring it to a rolling boil. Lower the heat, let it cook gently for 10-12 minutes, and use a thermometer to make sure it hits 165°F (74°C) inside. Don’t overcook, or it’ll be dry.
02 -
Move the cooked chicken to a cutting surface or bowl, then pull it apart into shreds using two forks.
03 -
Warm oil in a pan, toss in the diced onion, and cook until it softens (about 3 minutes) and looks clear. Add garlic and sauté for just 30 seconds. Sprinkle in cumin, oregano, chili powder, and salt. Stir all that good stuff together for another 60 seconds.
04 -
Pour in the salsa and blend everything together. If needed, add a small splash of water to thin it out. Let it heat up gently.
05 -
Add shredded chicken back into the pan and coat it in the sauce. Let it cook together for around 2-3 minutes. Scoop it into warmed tortillas or crispy taco shells. Top however you like, and enjoy!
# Notes:
01 -
These shredded chicken tacos are the perfect go-to for a fast dinner everyone'll love.
02 -
Frozen chicken works too, but it’ll take a bit longer since the water’ll need extra time to heat up and cook the meat all the way through.
03 -
Pile on whatever toppers you enjoy, like shredded cheese, sour cream, slices of avocado, or fresh herbs like cilantro.