Spicy Shredded Chicken Tacos
Spicy Shredded Chicken Tacos
Ingredients
For the Spicy Shredded Chicken
- 1 1/2 pounds Chicken breasts, boneless, skinless
- 1 1/2 cups Chicken broth, low sodium
- 1 can Diced tomatoes, 14.5 ounce, undrained
- 4 Garlic, cloves, minced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1 Lime, juiced
For Serving
- 12 Corn tortillas, 6-inch diameter
- 1/2 cup Fresh cilantro, chopped
- 6 Radishes, thinly sliced
- 1 Jalapeño, small, thinly sliced (seeds removed for less heat, if desired)
- 2 Avocados, ripe, pitted and sliced
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven. Add the chicken broth, undrained diced tomatoes, minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, kosher salt, and black pepper to the pot. Stir gently to combine the spices with the liquids.
⏱️ 5 min - 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes, or until the chicken is cooked through and easily shredded with two forks.
⏱️ 25 min - 3
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the sauce and stir to coat. Stir in the freshly squeezed lime juice.
⏱️ 5 min - 4
While the chicken is simmering, prepare your toppings: chop the fresh cilantro, thinly slice the radishes, thinly slice the jalapeño (if using), and slice the ripe avocados.
⏱️ 10 min - 5
Warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side until pliable, in the microwave wrapped in a damp paper towel for 30 seconds, or in a preheated oven at 350°F wrapped in foil for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 6
To assemble the tacos, spoon a generous amount of the spicy shredded chicken onto each warm corn tortilla. Top with chopped cilantro, sliced radishes, sliced jalapeño, and avocado slices. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shredded Chicken Tacos
Ingredients
For the Spicy Shredded Chicken
- 1 1/2 pounds Chicken breasts, boneless, skinless
- 1 1/2 cups Chicken broth, low sodium
- 1 can Diced tomatoes, 14.5 ounce, undrained
- 4 Garlic, cloves, minced
- 2 tablespoons Chili powder
- 1 tablespoon Ground cumin
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon Black pepper, freshly ground
- 1 Lime, juiced
For Serving
- 12 Corn tortillas, 6-inch diameter
- 1/2 cup Fresh cilantro, chopped
- 6 Radishes, thinly sliced
- 1 Jalapeño, small, thinly sliced (seeds removed for less heat, if desired)
- 2 Avocados, ripe, pitted and sliced
Instructions
- 1
Place the chicken breasts in a large pot or Dutch oven. Add the chicken broth, undrained diced tomatoes, minced garlic, chili powder, ground cumin, smoked paprika, cayenne pepper, dried oregano, kosher salt, and black pepper to the pot. Stir gently to combine the spices with the liquids.
⏱️ 5 min - 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and let it simmer for 20 to 25 minutes, or until the chicken is cooked through and easily shredded with two forks.
⏱️ 25 min - 3
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot with the sauce and stir to coat. Stir in the freshly squeezed lime juice.
⏱️ 5 min - 4
While the chicken is simmering, prepare your toppings: chop the fresh cilantro, thinly slice the radishes, thinly slice the jalapeño (if using), and slice the ripe avocados.
⏱️ 10 min - 5
Warm the corn tortillas. You can do this in a dry skillet over medium heat for about 30 seconds per side until pliable, in the microwave wrapped in a damp paper towel for 30 seconds, or in a preheated oven at 350°F wrapped in foil for 5-7 minutes.
⏱️ 5 min•🌡️ 350°F - 6
To assemble the tacos, spoon a generous amount of the spicy shredded chicken onto each warm corn tortilla. Top with chopped cilantro, sliced radishes, sliced jalapeño, and avocado slices. Serve immediately.
⏱️ 5 min