SHREDDED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
- Steam will release and the screen will say "On" before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
SHREDDED CHICKEN FOR TACOS
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it's ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.
Provided by Mark Bittman
Categories dinner, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan and add water to cover. Turn heat to high, bring to a boil, and skim any foam that comes to the surface.
- Partially cover and adjust heat so mixture simmers steadily. Cook until meat is very tender, about 30 minutes. Remove from liquid and cool.
- Shred meat with fingers. Taste and adjust seasonings; use within a couple of days.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 19 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 5 grams, Sodium 315 milligrams, Sugar 1 gram, TransFat 0 grams
SHREDDED CHICKEN TACOS
Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
- Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
SHREDDED CHICKEN TACOS
A recipe I found from Goya when looking for authentic chicken taco recipes. This is what the recipe stated: "Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." Their recipe stated to use all their brands for the seasoning, vinegar, oil etc., but using what you have on hand will work. The "Adobo with pepper" is a seasoning I found in my stores ethnic isle.
Provided by diner524
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- 2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
- 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Nutrition Facts : Calories 657, Fat 30.5, SaturatedFat 7.4, Cholesterol 145.3, Sodium 815.1, Carbohydrate 43.6, Fiber 8.1, Sugar 7, Protein 53.7
SHREDDED CHICKEN TACOS
Number Of Ingredients 19
Steps:
- 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside.
- 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, flipping once, until chicken is cooked through (thermometer will register 165°F when inserted into thickest part of breast), about 20 minutes.
- 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
- 4. To serve, spoon shredded chicken onto tortillas. Garnish with desired toppings.
MEXICAN PULLED (SHREDDED) CHICKEN
This Mexican Pulled Chicken is juicy and smoky- tender chicken thighs are shredded with two forks, perfect for burrito bowls, tacos, enchiladas, and more!
Provided by Elizabeth Lindemann
Categories Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
- Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
- Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
- Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.
- Remove chicken from skillet to a cutting board. Allow to rest for 5 minutes, then shred with two forks. Optional: for an extra punch of flavor, you can return the shredded chicken to the skillet to coat in the cooking juices.
- Serve with a squeeze of fresh lime juice garnished with fresh cilantro, if desired. Use in enchiladas, on tacos or burritos, in bowls, or on its own as a main course.
Nutrition Facts : Calories 184 kcal, Carbohydrate 1 g, Protein 22 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 108 mg, Sodium 490 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
EASY SHREDDED CHICKEN TACOS
Get ready for an easy taco Tuesday with this Easy Shredded Chicken Tacos recipe. Strawberries lend their sweet, juicy deliciousness to an easy-to-make salsa in this 20-minute easy shredded chicken taco recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients.
- Cook chicken and broth in small skillet on medium-high heat 3 to 5 min. or until most the broth is cooked off, stirring frequently. Remove from heat. Top with cheese; cover. Let stand 3 to 5 min. or until cheese is melted.
- Fill tortillas with chicken mixture and strawberry salsa.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 30 g
SHREDDED CHICKEN STREET TACOS
I have this rockin' recipe for Shredded Chicken Street Tacos that I've just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I'm hungry again.
Provided by NerdyMamma.com
Categories Entree
Time 35m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees.
- Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
- Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
- Mix spices with olive oil, onions and garlic.
- Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
- Spread on a baking sheet in a single layer.
- Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
- Remove chicken from oven, and place in a large bowl.
- Using a hand mixer, shred chicken (this actually works).
- Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
- Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.
Nutrition Facts : Calories 249 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 16 grams fat, Fiber 4 grams fiber, Protein 20 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 495 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
INSTANT POT SHREDDED CHICKEN TACOS
The BEST EVER Instant Pot Shredded Chicken Tacos! Easy, juicy pressure cooker Mexican chicken that's healthy and full of flavor. Use it for tacos, burritos, taco bowls, or mix with black beans and rice.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 55m
Number Of Ingredients 16
Steps:
- Season both sides of the chicken with 1 teaspoon kosher salt and black pepper.
- Set the Instant Pot to sauté. Heat 1/2 tablespoon of the olive oil. Once hot and shimmering, add half the chicken and sear both sides for 2 to 3 minutes each, just until brown (the chicken does not need to be cooked through). Do not disturb the chicken while each side sears. Remove to a plate and set aside. Add the second half of the chicken and sear each side for 2 to 3 minutes each. Remove to the same plate.
- With the Instant Pot still on sauté, add the remaining 1/2 tablespoon olive oil. Add the onion, garlic, chili powder, and remaining 1/2 teaspoon kosher salt. Let cook 3 minutes, until the onion beings to soften. Turn the Instant Pot off (on my model, I hit CANCEL). Stir in the chipotle peppers, tomatoes, and reserved chicken. Arrange the chicken pieces in a single layer (a little overlap is OK, and the chicken will be touching). Pour the lime juice over the top.
- Lock the lid in place. Cook on manual pressure for 8 minutes. As soon as the time is up, vent immediately. Once you can open the lid, turn the Instant Pot off, and then remove the chicken to a large bowl or plate. Turn the Instant Pot to SAUTE. Bring the cooking liquid to a simmer. Let simmer for 5 to 10 minutes, stirring occasionally, until the liquid reduces by about half. Meanwhile, shred the chicken with two forks (or, once it is cool enough, your fingers).
- Once the liquid is reduced, turn the Instant Pot off, return the chicken into the Instant Pot, and then stir the chicken to coat in the sauce.
- Prepare the avocado sauce (I like to do this while the chicken is pressure cooking): In a food processor, blend together the avocado, Greek yogurt, 2 tablespoons lime juice, and salt until smooth. Taste and add additional salt or lime juice as desired.
- To serve: Fill the shells or tortillas with the chicken, drizzle with avocado sauce, and add any desired toppings. Enjoy immediately.
Nutrition Facts : ServingSize 1 taco (in hard shell), with 2/3 cup shredded chicken and 2 tablespoons sauce (no additional toppings), Calories 251 kcal, Carbohydrate 15 g, Protein 26 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 56 mg, Sodium 749 mg, Fiber 4 g, Sugar 3 g
SHREDDED CHICKEN TACOS
Shredded tomato chicken, and fresh pico de gallo to make delicious tacos, pair with your favorite taco toppings for a great dinner.
Provided by Megan F.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.
- Next, heat a pan brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.
- Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.
- allow the chicken to cook covered on medium, to medium low heat or 20minutes. Once done shred the chicken in the pan with two forks.
- Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.
Nutrition Facts : Calories 276.5, Fat 14.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1311.3, Carbohydrate 11.4, Fiber 3.2, Sugar 7.3, Protein 26.1
AUTHENTIC MEXICAN SHREDDED CHICKEN TACOS
Authentic Mexican Shredded Chicken Tacos, is amazing.
Provided by Admin
Categories Breakfast
Number Of Ingredients 9
Steps:
- Add all the Ingredients in proper way
Nutrition Facts : Calories 253 kcal, ServingSize 1 serving
SHREDDED CHICKEN TACOS
Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.
Provided by Diana
Categories Main Course
Number Of Ingredients 9
Steps:
- Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
- Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
- In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
- Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
- Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
- Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
- Serve in warmed up tortillas or taco shells with your favorite toppings.
Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SHREDDED CHICKEN TACOS
Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 2. Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. 3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. 4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
More about "shredded chicken tacos food"
EASY SHREDDED CHICKEN TACOS WITH TACO SEASONING - …
From thetortillachannel.com
Reviews 4Estimated Reading Time 7 mins
30 SHREDDED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Author Carl Hanson
SHREDDED CHICKEN TACOS - GOYA FOODS
From goya.com
4.8/5 (6)Total Time 50 minsServings 4
THE BEST SHREDDED CHICKEN TACOS RECIPE {EVER} | SAVORY ...
From savorybitesrecipes.com
Servings 6Total Time 35 mins
BAKED SHREDDED CHICKEN TACOS (+ VIDEO) - FAMILY FOOD ON ...
From familyfoodonthetable.com
Category ChickenCalories 742 per serving
- Place taco shells in a 9x13 pan. You should be able to get six down the middle and two on each side to make them all fit. (See photo above.) Bake at 325 for 5 minutes then set aside.
- Heat oil in a large skillet over medium heat. Add the onion and sauté for 4-5 minutes, until softened.
- Add the shredded chicken, green chilies and taco seasoning. Stir well and reduce heat too low. Cook for 2-3 minutes, until warmed through. Turn off heat.
MEXICAN SHREDDED CHICKEN RECIPE - 3 INGREDIENT MEXICAN ...
From eatingonadime.com
Ratings 20Calories 151 per servingCategory Main Course
- Heat the olive oil in a large skillet over medium heat. Add the chicken breast and season with the Taco Seasoning.
- Brown each side of the chicken breasts but cooking it for approximately 3-5 minutes on each side.
- Reduce the heat to low, stir the chicken broth and salsa together, add it into the pan, cover and simmer for 15-20 minutes until the chicken is cooked through.
SHREDDED CHICKEN TACOS (3 WAYS TO ... - FIT FOODIE FINDS
From fitfoodiefinds.com
Reviews 1Category ChickenCuisine MexicanTotal Time 24 mins
- Begin by preparing the sous vide and fill a large stock-pot with water. Attach your sous vide (we have THIS ONE) to the pot and set your sous vide to 165ºF. You want to make sure you can fully submerge your chicken thighs in the water.
- Next, remove chicken thighs from the package and remove excess moisture from the chicken thighs by patting them with a paper towel.
- Next, evenly distribute the taco seasoning over the chicken thighs and use your hands to pat it in. Be sure the chicken thighs are fully covered in the seasoning.
- Place chicken thighs into a vacuum seal bag, Ziplock, or Stasher bag. Remove as much air as possible and seal. We do this so that the chicken will sink to the bottom of the pot.
SHREDDED CHICKEN TACOS (QUICK & EASY FOR WEEKNIGHTS ...
From umamigirl.com
5/5 (1)Total Time 30 minsCategory Mexican-InspiredCalories 312 per serving
- To make the chicken in the Instant Pot: Pour chicken broth into Instant Pot and add chili powder, cumin, paprika, and salt. Arrange chicken breasts in a single layer in the Instant Pot. Close lid and set vent to sealing. Cook on manual, high pressure, for 8 minutes. Let the pressure release naturally for 5 minutes before carefully doing a manual release. See notes section for oven and stovetop cooking instructions.
- To assemble the tacos, place some shredded chicken on a flour tortilla and top with avocado, salsa verde, pico de gallo, shredded cheese, and Cholula.
BUSH’S® SHREDDED CHICKEN TACOS - THE SASSY FOODIE
From thesassyfoodie.com
5/5 (1)Total Time 10 minsCategory Main CourseCalories 726 per serving
- Prepare the filling: In a pan over medium heat, add the shredded chicken, salsa, and spices. Cook through until heated.
- Heat the beans and tortillas: While the chicken filling is heating through, warm the Bush’s® Beans in a saucepan on the stove over medium-low heat. Warm the tortillas on the stove as well.
- Serve: Serve the tacos by adding some shredded chicken, Bush’s® Southwestern Style Pinto Beans, shredded lettuce, pickled red onions, and sour cream. Enjoy!
CROCKPOT SHREDDED CHICKEN TACOS • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (9)Calories 182 per servingCategory Main Dish
- In a measuring cup, whisk together vinegar, juice, olive oil, sugar, salt, and pepper. Place chicken in Crockpot and pour vinegar mixture over chicken. Cover and cook on LOW for 6 hours.
- Shred chicken with forks and then add cumin, chili powder, garlic powder, and cilantro (if using). Cover slow cooker and let the meat rest for 10 minutes, and then serve with hard tacos shells, flour tortillas, or corn tortillas and the toppings of your choice.
CREAMY SHREDDED CHICKEN TACOS - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
2/5 (7)Total Time 10 minsCategory ChickenCalories 439 per serving
- Combine all of the ingredients in a medium saucepan over low heat and heat for 3-5 minutes. You don’t want to heat up the yogurt too much, just want to get everything mixed and melty and warm.
- Serve in soft or hard shells with your favorite toppings. We like lots of spinach, some extra cheddar cheese and more salsa. Or serve it over brown rice as a taco bowl. Divine!
SHREDDED CHICKEN TACOS - COOK2EATWELL
From cook2eatwell.com
Ratings 7Calories 396 per servingCategory Main Course
- Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
- Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
SHREDDED CHICKEN TACOS - MY LIFE AND KIDS
From mylifeandkids.com
Cuisine MexicanTotal Time 30 minsCategory Dinner
- Add homemade taco seasoning and continue to stir until shredded chicken is coated, adding more broth as needed to attain desired “sauciness.”
- Add chicken to the “shell” of your choice (Romaine leaf, plain or flavored tortillas, brown rice, or blue corn shells.)
EASY SHREDDED CHICKEN TACOS RECIPE - THE MOM 100
From themom100.com
5/5 (1)Category Main CourseCuisine American, MexicanTotal Time 30 mins
- Heat the olive oil in a large deep skillet over medium-high heat. Add the onion and bell pepper and sauté until they start to soften, 2 minutes. Add the jalapeno and garlic and sauté until you can smell the garlic, 1 minute more. Add the tomato sauce, oregano, chili powder and cumin. Cook, stirring occasionally, to blend the flavors, 5 minutes. Season with salt and pepper.
- Meanwhile, warm the flour tortillas in a pan or use one of these other methods if you prefer. Heat a dry pan that is larger than the diameter of your tortillas over medium to medium high heat. When the pan is hot, place each tortilla directly into the pan, and heat for 30 to 45 seconds, until the bottom is browned in spots. Flip it over and warm the other side for 30 to 45 seconds. Remove the tortilla to a plate or a clean surface, and repeat with the rest of the tortillas. Stack the tortillas as they are heated.
CROCKPOT SHREDDED CHICKEN TACOS - ON MY KIDS PLATE
From onmykidsplate.com
4.8/5 (6)Category Dinners, Main CourseServings 6Calories 269 per serving
- Spray the bottom of the slow cooker with pan spray. Pour half of the tomatoes into the bottom of the slow cooker and the diced onion.
- Add the chicken breast to the slow cooker on top of the tomatoes in a row. Next add the other half of the tomatoes to the chicken. Add the onions on top of the tomatoes. Mix together the seasonings- oregano, cumin, garlic, cayenne pepper, black pepper, and salt, then sprinkle on top of the tomatoes.
- Cook the chicken in the slow cooker for 6-8 hours on low or 3-4 hours on high. The chicken will be fall-apart tender.
- Pull the chicken out of the slow cooker into another bowl. Shred the chicken with two forks turned backward in the slow cooker by using the forks to pull the chicken apart. Remove about a cup of liquid from the slow cooker. Place the shredded chicken back in the slow cooker and stir to soak up the remaining liquid.
EASY SALSA CHICKEN TACOS (FAMILY FAVORITE!) - BABY FOODE
From babyfoode.com
5/5 (6)Category Main CourseCuisine AmericanCalories 119 per serving
- If using a thicker salsa (like the one pictured above) add in 2 tablespoons of water to the instant pot. If you are using a thinner salsa, usually found in the produce section of your grocery store, you can skip the added water.
- Using the same ingredients, you would cook the chicken in a slow cooker for 4-6 hours or until cooked all the way through.
EASY SHREDDED CHICKEN TACOS - HOW TO MAKE SHREDDED CHICKEN ...
From delish.com
Cuisine MexicanCategory DinnerOccupation Assistant Food EditorTotal Time 40 mins
SHREDDED CHICKEN TACOS WITH STRAWBERRY SALSA | FOOD FAITH ...
From foodfaithfitness.com
Reviews 46Estimated Reading Time 4 mins
SHREDDED CHICKEN TACOS - THE KITCHEN MAGPIE
From thekitchenmagpie.com
5/5 (9)Category Main CourseCuisine American, MexicanCalories 196 per serving
EASY SHREDDED CHICKEN TACOS RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
5/5 (2)Total Time 40 minsCategory Dinner, Main CourseCalories 350 per serving
SHREDDED CHICKEN TACO MEAT — BURNT TOAST FOOD BLOG
From burnttoastfoodblog.com
Cuisine MexicanCategory RecipesServings 8-10Total Time 1 hr 50 mins
SHREDDED CHICKEN TACOS RECIPE - FOOD FANATIC
From foodfanatic.com
3/5 (93)Category TacosAuthor Taylor KiserCalories 612 per serving
10 BEST SHREDDED CHICKEN RECIPES - FOOD COM
From foodnetwork.com
Author By
HOW TO MAKE SHREDDED CHICKEN TACOS IN A CROCKPOT
From myrecordjournal.com
BEST TACO DIP RECIPE: THIS CHEESY CHICKEN TACO DIP RECIPE ...
From 30seconds.com
AUTHENTIC SHREDDED CHICKEN TACOS RECIPE - ALL INFORMATION ...
From therecipes.info
WEEKEND RECIPE: SHREDDED CHICKEN TACOS (TINGA DE POLLO ...
From kcet.org
SHREDDED CHICKEN TACOS [OC] : FOOD
From reddit.com
SHREDDED CHICKEN RECIPE - LOVEFOOD.COM
From lovefood.com
SLOW COOKER SHREDDED BBQ CHICKEN TACOS | BEV COOKS
From bevcooks.com
CRISPY SHREDDED CHICKEN TACOS — I SPEAK FOOD
From ispeakfood.com
SHREDDED CHICKEN TACOS WITH MANGO SALSA RECIPE - FOOD NEWS
From foodnewsnews.com
THESE SHREDDED CHICKEN TACOS ARE PERFECTLY SPICY THANKS TO ...
From vnexplorer.net
50 SHREDDED CHICKEN RECIPES - TASTE OF HOME
From tasteofhome.com
SHREDDED CHICKEN TACOS WILL MAKE YOUR TACO TUESDAYS BETTER
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love