Name: Mexican Shredded Chicken Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts; 1 cup chicken broth; 1 tablespoon olive oil; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon chili powder; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 small corn tortillas; 2 avocados, sliced; 1 cup cherry tomatoes, halved; 1/4 cup fresh cilantro, chopped; 1 lime, cut into wedges

Instructions

1. Cook the Chicken: Place the chicken breasts in a large pot or Dutch oven. Add the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until the chicken is cooked through and easily shreddable.

2. Shred the Chicken: Remove the chicken from the pot and shred it using two forks. Set aside.

3. Prepare the Seasoning: In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Season the Chicken: Add the shredded chicken back into the pot with the onions and garlic. Sprinkle with cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Stir well to combine and cook for an additional 5 minutes to let the flavors meld together.

5. Warm the Tortillas: While the chicken is cooking, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.

6. Assemble the Tacos: Fill each tortilla with a generous portion of shredded chicken. Top with avocado slices, cherry tomatoes, and fresh cilantro. Serve with lime wedges on the side.

Notes

Success Tips: Ensure the chicken is well-coated with the seasoning mixture for maximum flavor. Warm the tortillas just before serving to keep them soft and pliable.

Pairing Suggestions: Serve with Mexican rice, black beans, or a side of tortilla chips and salsa.

Mexican Shredded Chicken Tacos