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–+ servings
Shredded Chicken Tacos

Mouthwatering Shredded Chicken Tacos for Quick Weeknight Dinners

Quick and flavorful shredded chicken tacos are a must-try for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breasts Chicken thighs can be used for more flavor.
  • 1 tbsp Avocado or Canola Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Pepper
For the Sauce
  • 1 cup Tomato Sauce
  • 2 tbsp Adobo Sauce (from Chipotles in Adobo)
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 tsp Onion Powder
For Assembly
  • 8 units Flour or Corn Tortillas
  • 1 cup Desired Taco Toppings (lettuce, pico de gallo, sour cream, etc.)

Equipment

  • Oven
  • medium saucepan
  • Baking sheet
  • Parchment paper

Method
 

Cooking Instructions
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Pat the chicken dry with paper towels, drizzle with oil, and season with salt and pepper.
  3. Bake the chicken on the prepared baking sheet for 30-35 minutes until fully cooked.
  4. Combine the sauce ingredients in a saucepan, simmer for 10 minutes.
  5. Shred the cooked chicken and stir into the sauce until well coated.
  6. Warm the tortillas in a skillet for about 30 seconds on each side.
  7. Assemble the tacos with chicken mixture and your choice of toppings.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

Pat the chicken dry for better seasoning adherence. Use fresh toppings for best flavor.

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