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two chicken tacos on white plate.
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Shredded Chicken Tacos

Oven roasted chicken tacos with avocado salsa.
Course Main Dishes
Cuisine Mexican
Keyword avacado, chicken, chicken breast, corn tortilla, Jalapeno, mexican tomato sauce, onion, pepper jack cheese, shallot, shredded lettuce, tomato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings

Ingredients

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.

Notes

Enjoy!