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.
Also, check out my other Chicken Recipes.
Shredded Chicken TacosPrint Recipe
- 1 large avocado
- 1 tomato, seeded
- 1/2 shallot minced
- 1 teaspoon lemon juice
- 1/4 teaspoon chili powder
- 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
Gently combine first five ingredients in a bowl. Cover and refrigerate for 20 minutes.
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.