Written By
Editor
January 11, 2019
SHREDDED CHICKEN STREET TACOS
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Serves: 6
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
- 1½ tspn chipotle
- ½ tspn cayenne
- 1 teaspoon salt
- ½ teaspoon pepper
- Olive oil
INSTRUCTIONS
- Preheat oven to 375 degrees.
- Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
- Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
- Mix spices with olive oil, onions and garlic.
- Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
- Spread on a baking sheet in a single layer.
- Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
- Remove chicken from oven, and place in a large bowl.
- Using a hand mixer, shred chicken (this actually works).
- Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
- 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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