Mini Chicken Tacos with Shredded Carrots
Mini Chicken Tacos with Shredded Carrots
Ingredients
- 1 lb Boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Olive oil
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup Water or chicken broth
- 1/2 cup Sour cream or Greek yogurt
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Cilantro, finely chopped
- pinch Salt
- 8-10 Mini corn tortillas
- 1 cup Carrots, shredded
- Optional toppings, chopped red onion, crumbled cotija cheese, extra cilantro
Instructions
- 1
In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
⏱️ 5 min
- 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned.
⏱️ 7 min•🌡️ 375
- 3
Pour in the water or chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and tender. Shred the chicken with two forks directly in the skillet.
⏱️ 15 min•🌡️ 300
- 4
While the chicken cooks, prepare the lime crema. In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, chopped cilantro, and a pinch of salt until smooth.
⏱️ 3 min
- 5
Warm the mini corn tortillas according to package directions. This can be done in a dry skillet, in the microwave, or briefly in the oven.
⏱️ 5 min•🌡️ 350
- 6
Assemble the tacos: Place a portion of the shredded chicken onto each warm tortilla. Top with shredded carrots, a drizzle of lime crema, and any desired optional toppings.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Chicken Tacos with Shredded Carrots
Ingredients
- 1 lb Boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon Olive oil
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup Water or chicken broth
- 1/2 cup Sour cream or Greek yogurt
- 2 tablespoons Lime juice, freshly squeezed
- 2 tablespoons Cilantro, finely chopped
- pinch Salt
- 8-10 Mini corn tortillas
- 1 cup Carrots, shredded
- Optional toppings, chopped red onion, crumbled cotija cheese, extra cilantro
Instructions
- 1
In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper until evenly coated.
⏱️ 5 min - 2
Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until browned.
⏱️ 7 min•🌡️ 375 - 3
Pour in the water or chicken broth, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and tender. Shred the chicken with two forks directly in the skillet.
⏱️ 15 min•🌡️ 300 - 4
While the chicken cooks, prepare the lime crema. In a small bowl, whisk together the sour cream (or Greek yogurt), lime juice, chopped cilantro, and a pinch of salt until smooth.
⏱️ 3 min - 5
Warm the mini corn tortillas according to package directions. This can be done in a dry skillet, in the microwave, or briefly in the oven.
⏱️ 5 min•🌡️ 350 - 6
Assemble the tacos: Place a portion of the shredded chicken onto each warm tortilla. Top with shredded carrots, a drizzle of lime crema, and any desired optional toppings.
⏱️ 5 min