Shredded Mexican Chicken: Easy Recipe for Tacos

chicken breasts

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Chicken thighs are often less expensive and more flavorful.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt provides creaminess with fewer calories.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat offers more fiber, while flour is often cheaper.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Pico de gallo is fresh and vibrant, while canned is convenient.

Chop the yellow onion into a fine dice.

Heat a large frying pan over medium-high heat and add 1 tablespoon of olive oil.

Saute the diced onion for about 10 minutes.

Run 5 cloves of garlic through a garlic press and add to the pan during the last minute of cooking the onions.

Transfer the onions and garlic to a stock pot or instant pot.

Add 10-11 boneless skinless chicken thighs to the pot.

Pour in 1 can of organic fire roasted diced tomatoes and 1 can of mild green chilies.

Add enough chicken stock to cover the chicken.

Season with 2 teaspoons of chili powder, 2 teaspoons of ground cumin, dried oregano, and salt.

Stir to mix all ingredients well, cover, and bring to a boil.

Simmer with the lid on for an hour and a half.

After cooking, remove the chicken and shred it.

Return the shredded chicken to the pot to keep it warm.

Heat corn tortillas in a tortilla oven in the microwave for 35-45 seconds.

Assemble tacos by placing shredded chicken on the tortillas, adding dressed coleslaw, sliced avocado, a squeeze of sour cream, and a sprinkle of cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level: