Shredded Chicken Street Tacos | Healthy and Easy Recipe

Shredded Chicken Street Tacos

I have this rockin' recipe for Shredded Chicken Street Tacos that I've just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I'm hungry again.

Ingredients

• Corn tortillas


• Shredded lettuce but not much


• Diced avocado if desired


• Lime wedges


• Diced onion


• 2-3 sprigs Cilantro


• Jalapenos if desired, which I do not


• 1 pound boneless skinless chicken thighs


• 3 garlic cloves minced


• 1 medium white onion


• 1½ tspn paprika


• 1½ tspn cumin


• 1 1/2 tspn chipotle


• 1/2 tspn cayenne


• 1 teaspoon salt


• ½ teaspoon pepper


• 2 tblspn Olive oil

Instructions

1. Preheat oven to 375 degrees.


2. Wash chicken thighs and slice into tenders and place in a bowl. Set aside.


3. Combine paprika, cumin, salt, pepper, cayenne, and chipotle.


4. Mix spices with olive oil, onions and garlic.


5. Pour spice/oil mixture over the chicken tenders and mix together thoroughly,


6. Spread on a baking sheet in a single layer.


7. Place chicken in the oven for 20 to 25 minutes, or until completely cooked.


8. Remove chicken from oven, and place in a large bowl.


9. Using a hand mixer, shred chicken (this actually works).


10. Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.


11. Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.

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