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 Tacos
10m
Prep
10m
Cook
20m
Total
Servings
4
Ingredients
- 1 large avocado
- 1 to mato (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
Instructions
- 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.
What a great recipe. Love the avocado salsa.
Thanks Kevin!
Those tacos look tasty!
Glad you liked it Mom! I think you may be a little bias though :)
WOW! Great flavor…super new version of an old favorite. Thanks Baby!
Don’t you just love shredded chicken in tacos? These sound great! I like the idea of the deconstructed guacamole – I like chunky avocado!