shredded chicken tacos

there are some recipes that you should have in your cooking arsenal. .

shredded chicken tacos is totally one of them.

{weeknight chicken tacos} homemade spice mix lends all the flavor to the chicken!_

it’s no secret that tacos rule my ambitious world, but these little tortilla gems are the ultimate crowd pleaser.

everyone – from age 3 to 103 – loves themselves a well-made chicken taco!

for me, shredded chicken tacos are a bit nostalgic because i used to eat them all the time from taco bell in my teens. but for most, shredded chicken is the protein go-to simply because it’s a fail-proof choice!

i know this because the internet told me that america eats a TON of chicken. look what the huffpost taught me:

“In 2012, Americans were eating almost 60 pounds of chicken per person each year.”

holy chick! that’s a lot of chicken!

{weeknight chicken tacos} a fun new trick to shredding chicken!

i digress. back to the taco talk. .

while, i like a lot of toppings + jazzy jazz on top of my tacos, feel free to whip these up under whatever toppings you think is best!

just a dollop of daisy? sure!

a drizzle of salsa? oh yeah!

avocado, jalapenos + crema? now you’re talkin!

this recipe is going to suggest the latter option + i think you should give that a go, but like i said, you do you, awesome internet friend.

{weeknight chicken tacos} flavor packed tacos that are perfect for a busy night - made in under 30 minutes!

lastly, i’m sharing with you a cool trick to shredding chicken!

while some might think it’s a bit overzealous + dirty dish enhancing, i am going to assume you are the humans that don’t mind shredding chicken with the good ‘ol fork method.

as for me, hate it.

so you can imagine that my life was turned up side down lemme take a minute just sit right there when i found out how simple + quick a few blitzes in the stand mixer turned chicken breast into shredded glory!

{weeknight chicken tacos} easy as 1, 2, 3! _

no matter how you shred these tacos up, you’ll be glad you did! the spice mix lends the perfect amount of flavor {bye bye taco spice packets!} + leaves room for you raise the heat with toppings galore!

another bonus: leftovers are serious tupperware royalty! {that is if there are any!}


shredded chicken tacos
 
Cook time
Total time
 
Serves: 4 servings
Ingredients
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
Instructions
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!

 


cooktip

if using a stand mixer isn’t for you – no fret! you can choose to chop your chicken breast or simply shred it how you know best! {i am assuming this is the fork vs fork method of simply pulling it apart}

another thing to note is the roasting time – which can totally depend on the size of your chicken breast. i typically look for 8oz chicken breast which will roast at the time listed! if you have 6oz breasts then roast for 16 minutes, 10oz breasts will need at least 30 minutes.

tiny leftovers

 leftovers will keep wonderfully in sealed tupperware! the shredded chicken is awesome as a salad or burrito bowl topper! #switchitup

drink

 serve with an ice cold corona. awesomeeeeeeee.

 swap

 i use chicken breast here but chicken thighs would also be delicious! {just adjust cooking time}

shredded chicken also lends well to the traditional shredded ‘taco blend’ cheese you find at the market- go with that instead of the cojita for a gooey cheesetastic spin!

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