Shredded Chicken Tacos
Welcome to the vibrant world of Shredded Chicken Tacos, where each bite transports you to the heart of Mexico! Tacos have been a beloved staple of Mexican cuisine for centuries, with origins tracing back to ancient civilizations that used corn tortillas as a vessel for various fillings. The taco has evolved from simple beginnings into a versatile culinary delight, embraced globally in countless variations. Today, we're celebrating shredded chicken tacos, a modern take that marries tender, flavorful chicken with fresh toppings, ensuring a delightful burst of flavors in every bite. Let's dive into this delicious recipe and ignite your passion for cooking!
Recipe
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 600 grams |
| Olive oil | 2 tablespoons |
| Onion (finely chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Chicken broth | 250 ml |
| Taco seasoning | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Corn tortillas | 12 (small size) |
| Fresh cilantro (chopped) | 1/4 cup |
| Avocado (sliced) | 2 |
| Lime (cut into wedges) | 1 |
| Salsa | 1 cup |
| Shredded cheese (optional) | 1 cup |
Preparation Steps
-
Prepare the Chicken:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5 minutes. Stir in the minced garlic and sauté for another minute until fragrant. Add the boneless, skinless chicken breasts to the pot, followed by the chicken broth, taco seasoning, salt, and black pepper. Ensure the chicken is submerged in the broth.
-
Cook the Chicken:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
-
Shred the Chicken:
Once cooked, remove the chicken from the pot and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces, returning it to the pot to soak up the flavorful juices. Stir well to combine.
-
Prepare the Tacos:
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until they are pliable. Assemble your tacos by placing a generous portion of the shredded chicken onto each tortilla. Top with sliced avocado, fresh cilantro, and a drizzle of salsa. Feel free to sprinkle some shredded cheese if desired.
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Serve:
Serve the tacos immediately with lime wedges on the side for an extra zesty kick. Enjoy this delicious meal with family and friends!
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