Recipe for Shredded Chicken Tacos at Life's Ambrosia

Ryan has been requesting tacos lately and I had some left over oven roasted chicken so I decided to make some chicken tacos. I simmered the chicken in a Mexican style tomato sauce with sauteed onions and jalapenos and spooned the mixture into freshly cooked corn tortillas. I also thought it would be a nice touch to add a little avocado salsa, just think deconstructed guacamole.

Serves 4

You will need:

1 tablespoon olive oil
1/2 onion diced
1 jalapeno, diced
1 (7 3/4 ounce) can Mexican style tomato sauce
1/2 teaspoon cumin
salt to taste
2 cups cooked shredded chicken
6 corn tortillas
canola oil for frying
1 1/2 cup shredded pepper jack cheese
1 1/2 cup shredded lettuce
Avocado Salsa (recipe follows)

Heat olive oil in a pan over medium heat. Cook onions and jalapenos for 5 minutes or until slightly softened, stirring occasionally. Add tomato sauce, cumin and cooked chicken. Add salt to taste. Turn to low and simmer while you prepare your taco shells.
Use enough canola oil to lightly coat the bottom of a small pan, about 2 tablespoons. Heat over medium-high heat. Cook tortillas one at a time until soft, about 30 seconds on each side. Fold over to make a taco shell. As you cook each tortilla, place them on paper towels to absorb any of the oil left over.
Spoon chicken mixture, avocado salsa, cheese and lettuce into prepared shells. Serve.

Avocado Salsa

1 large avocado
1 tomato, seeded
1/2 shallot minced
1 teaspoon lemon juice
1/4 teaspoon chili powder
salt to taste

Gently combine all ingredients in a bowl. Cover and refrigerate for 20 minutes. (Note: I say gently because you don’t want to mash it, unless you want guacamole :) )

These satisfied Ryan’s craving for tacos AND used up my leftovers AND we had a little avocado salsa left over which was great with tortilla chips. Love it when that happens :)

Enjoy!

Also, check out my other Chicken Recipes.

Like this recipe? Recommend it to your friends!