Crunchy Shredded Chicken Tacos Recipe | Maxi's Kitchen

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: ground chicken

Ground chicken is often less expensive and cooks quickly

jalapeño

🥗Healthier: banana pepper

💰Cheaper: bell pepper

Bell peppers are milder and more affordable

Dice the onion and prepare it for cooking.

Remove the skin and bones from the rotisserie chicken and shred the meat using a mixer.

Heat a pan over medium-high heat and add olive oil.

Add the diced onion, salt, cumin, chili powder, and garlic powder to the pan; sauté until the onions are translucent.

Add diced green chilies to the pan and mix.

Add the shredded chicken and salsa verde to the pan; mix and adjust seasoning as needed.

Microwave corn tortillas for 30-40 seconds to make them pliable.

Coat both sides of each tortilla with avocado oil.

Place a small amount of cheese on the tortilla, add the chicken filling, and fold the tortilla over.

Bake the tacos at 425°F for 8-12 minutes, flipping halfway through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens