Shredded Chicken Tacos

Name: Shredded Chicken Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 lb Chicken Breast (2 pounds boneless, skinless chicken breasts (cut into halves)); 1 tbsp Avocado Oil (1 tablespoon avocado oil); ½ tsp Cumin Seeds (½ teaspoon cumin); 1 tsp Chili Powder (1 teaspoon chili powder); 1 tsp Table Salt (1 teaspoon salt); ¾ cup Salsa (¾ cup salsa (or tomato sauce)); 8 pieces Flour Tortilla (8 flour tortillas); 8 tbsp Sour Cream (8 tablespoons sour cream (divided)); 0 pieces Pico de Gallo (pico de gallo); 0 pieces Avocado (diced avocado (or thinly sliced avocado)); 0 pieces Cilantro (chopped fresh cilantro); 0 pieces Romaine Lettuce (shredded romaine (or other lettuce)); 0 pieces Monterey Jack Cheese (shredded Monterey Jack cheese)

Shredded Chicken Tacos - Main Course (Mexican)

40 minMexican

Servings8

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Egg Free

Steps

1For the Chicken
2Place 2 pounds boneless, skinless chicken breasts in large saucepan and cover with water. Place saucepan on stovetop over high heat and bring water to rolling boil.
3Once water begins to boil, immediately reduce heat under saucepan to medium and simmer chicken 10 to 12 minutes or until chicken reaches internal temperature of 160° Fahrenheit.
4When target internal temperature is reached, transfer chicken to large bowl. Set chicken aside to rest until cooled.
5Once chicken has cooled, shred chicken into small pieces using 2 forks or other shredding method of choice. Set shredded chicken aside.
6Place medium saucepan on stovetop over medium heat. Add 1 tablespoon avocado oil to saucepan and continue heating pan until oil is hot and shimmery.
7When oil is hot, transfer shredded chicken to saucepan. Add ½ teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and ¾ cup salsa to saucepan and stir until all ingredients are incorporated.
8Increase heat under saucepan to high and bring mixture to boil, then immediately reduce heat to low. Simmer mixture, stirring occasionally, until all ingredients are warmed through, approximately 3 to 5 minutes.
9To Serve
10Warm 8 flour tortillas in large skillet, microwave, or over open flame (see Notes).
11Brush 1 tablespoon sour cream on top of warmed tortillas (8 tablespoons sour cream total), then fill tortillas with shredded chicken.
12Top tacos with pico de gallo, diced avocado, chopped fresh cilantro, and/or shredded romaine. Finish tacos with sprinkle of shredded Monterey Jack cheese and serve immediately.