SHREDDED CHICKEN TACOS
Tacos at home are never given enough credit, these SHREDDED CHICKEN TACOS are legit and taste like a real chef made them just for you!
And these tacos only have like 5 steps. So basically- easiest recipe ever!
No frying needed and mainly vegetables, these are healthier than most and practically guilt free.
Not to mention FAST as well.
You can use chicken breasts or chicken thighs, whichever you prefer.
The chicken is just marinated for 30 minutes and then baked until juicy and tender. More dry spices are added once it’s easily shredded and baked for just 5 more minutes.
An easy slaw comes together quickly and is spiced with Sriracha and vinegar.
Red cabbage, green cabbage or pre sliced slaw mix can be used (um even easier!).
Are you picking up what I’m putting down?!
EASY!
Then it’s just fresh avocado slices, a Sriracha greek yogurt (or sour cream if you’re feeling like #yolo) and bright cilantro layered on warm flour tortillas.
Like I said, SO EASY!
SHREDDED CHICKEN TACOS
Notes
NOTE: FOR LESS SPICY SAUCE USE ONLY 1 TEASPOON SRIRACHA
NOTE 2: IF CHICKEN IS NOT COMPLETELY COOKED AFTER 25 MINUTES, BAKE FOR 5-10 MORE MINUTES BEFORE ADDING SPICES
SLIGHTLY ADAPTED FROM: KATIE’S BLISS
Ingredients
- CHICKEN:
- 2 LB CHICKEN BREASTS (OR THIGHS), BONELESS & SKINLESS
- 4 TABLESPOONS LIME JUICE
- 4 TABLESPOONS RED WINE VINEGAR
- 3 TABLESPOONS OLIVE OIL
- 2 TEASPOONS CUMIN + 1 TEASPOON SET ASIDE
- 2 TEASPOONS PAPRIKA + 1 TEASPOON SET ASIDE
- 3 TEASPOONS GARLIC POWDER + 1 TEASPOON SET ASIDE
- 2 TEASPOONS CHILI POWDER + 1 TEASPOON SET ASIDE
- S&P
- SLAW:
- 2 CUPS SHREDDED SLAW (GREEN, RED, OR PRE SLICED)
- 1 TEASPOON OLIVE OIL
- 1 1/2 TEASPOONS LIME JUICE
- 1 1/2 TEASPOONS APPLE CIDER VINEGAR
- DASH OF SRIRACHA
- DASH OF SALT & WHITE SUGAR
- SAUCE:
- 1/2 CUP NON FAT PLAIN GREEK YOGURT (OR SOUR CREAM)
- 2 1/2 TEASPOONS SRIRACHA (MORE FOR SPICIER)
- 1 TEASPOON WATER
- TACOS:
- SLICED AVOCADO
- CILANTRO
- 6″ FLOUR TORTILLAS
Instructions
- CHICKEN:
- IF USING CHICKEN BREASTS, CUT BREASTS INTO 3 PIECES TO RESEMBLE SIZE OF CHICKEN THIGHS (IF REALLY THICK, BUTTERFLY CHICKEN BREASTS BY CUTTING THEM IN HALF LENGTHWISE AND THEN IN THREE CHUNKS)
- COMBINE ALL INGREDIENTS IN A LARGE ZIPLOC BAG, ADD CHICKEN AND MIX
- MARINADE FOR 30 MINUTES-1 HOUR IN THE FRIDGE
- COMBINE 4 TEASPOONS OF SPICES IN A SMALL BOWL & SET ASIDE
- PREHEAT OVEN TO 375 DEGREES F WHILE CHICKEN IS MARINATING
- PLACE CHICKEN AND MARINADE IN A BAKING DISH AND BAKE FOR 25 MINUTES UNCOVERED
- REMOVE FROM OVEN, SHRED CHICKEN WITH TWO FORKS
- PLACE BACK IN DISH AND ADD EXTRA SPICES AND MIX, BAKE FOR 5 MORE MINUTES
- SLAW:
- ABOUT 10 MINUTES BEFORE THE CHICKEN IS FINISHED BAKING, COMBINE SLAW AND INGREDIENTS IN A MEDIUM BOWL AND MIX
- SAUCE:
- COMBINE YOGURT, WATER AND SRIRACHA IN A SMALL BOWL
- TACOS:
- WHILE CHICKEN IS BAKING THE LAST 5 MINUTES, WARM FLOUR TORTILLAS IN THE MICROWAVE BETWEEN TWO DAMP PAPER TOWELS FOR 45 SECONDS
- LAYER TACOS WITH TORTILLAS, A LITTLE SPICY SAUCE, THEN SLAW, SHREDDED CHICKEN, AND AVOCADO
- TOP WITH SAUCE AND CILANTRO
If you’re feeling into tacos, these are some of our other favorites:
Spicy Chicken Tacos with Garlic Cilantro Slaw
Much love,
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