shredded chicken tacos
Cook time: 
Total time: 
Serves: 4 servings
for the chicken:
  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon chipotle chili powder
  • 8oz beer, any kind will do - i used a corona
for the tacos:
  • ½ red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into quarters
  • 8 {4-inch} tortillas, whichever you choose - we like corn!
  • 4oz cojita cheese, crumbled
  • 1 avocado, sliced
for the crema:
  • 3 tablespoons greek yogurt
  • ½ cup half & half
  • 1 tablespoon adobo sauce {from a can of chipotles in adobo}
  • 1 lime, zested + juiced
  • kosher salt, to taste
quick crema:
  1. in a medium bowl, whisk together all of the ingredients to combine. set aside.
shredded chicken tacos:
  1. preheat the oven to 450º
  2. heat an oven-safe skillet over medium-high heat.
  3. add olive oil to the skillet. once the oil is hot, add the chicken to sear on both sides. {about 2 minutes per side}
  4. add the beer to the skillet, cover + place into the oven. let the chicken roast for 20 minutes.
  5. while the chicken is roasting, combine your spice mix.
  6. once the chicken is finished cooking, add only the chicken breast to the bowl of a stand mixer. {there will be pan juices in the skillet - do not drain these! we will need it!}
  7. turn the stand mixer on a low speed to break up the chicken. as it is 'mixing', sprinkle in your spice mix to fully incorporate.
  8. transfer the spiced chicken back into the skillet to combine with the pan juices. {this is keep the chicken super moist}
  9. to assemble the tacos, place the chicken on top of a tortilla, then top with red onion, cilantro, fresh jalapeno, cheese, squeeze of lime juice + a drizzle of the crema! enjoy!
Recipe by kelly's ambitious kitchen. at