These shredded chicken tacos are seasoned perfectly and will give any food truck or Mexican restaurant taco a run for it’s money (and they’re cheaper to make too).
Ingredients:
1 1/2 to 2 pounds of boneless skinless chicken breasts about (3 or 4).
4 cups water
1/4 tsp ground cumin
1/3 tsp ground pepper
1/2 tsp garlic powder
1 tsp salt
1 tsp onion powder
1 tsp oregano
2 tsp chili powder
1/2 Yellow Onion, Chopped
fresh Cilantro
6 inch Corn Tortillas
1-2 Limes
Instructions:
1. Wash the chicken and place into a 4 quart sauce pan with all of the ingredients.
2. Bring to a boil and cook for 10 minutes.
3. Reduce heat to medium and simmer for about 30-40 minutes uncovered.
4. At the 30 minute mark pull each chicken breast out of the pot and pull apart/shred with two forks and then place back into the pot.
5. After 40 minutes most or all of the liquid should have evaporated. If there is still liquid in the pot turn up the heat to boil it off, but keep an eye on it. You don’t want it to get too dry.
6. Place shredded chicken on corn tortilla and top with onions, cilantro, and a twist of lime.
- 1 1/2 to 2 pounds of boneless skinless chicken breasts about (3 or 4).
- 4 cups water
- 1/4 tsp ground cumin
- 1/3 tsp ground pepper
- 1/2 tsp garlic powder
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp oregano
- 2 tsp chili powder
- 1/2 Yellow Onion, Chopped
- fresh Cilantro
- 6 inch Corn Tortillas
- 1-2 Limes
- Wash the chicken and place into a 4 quart sauce pan with all of the ingredients.
- Bring to a boil and cook for 10 minutes.
- Reduce heat to medium and simmer for about 30-40 minutes uncovered.
- At the 30 minute mark pull each chicken breast out of the pot and pull apart/shred with two forks and then place back into the pot.
- After 40 minutes most or all of the liquid should have evaporated. If there is still liquid in the pot turn up the heat to boil it off, but keep an eye on it. You don't want it to get too dry.
- Place shredded chicken on corn tortilla and top with onions, cilantro, and a twist of lime.
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