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CHICKEN TACOS

Ingredients

  • 3 chicken breasts (I used a combo of boneless and bone-in)
  • 2 1/2 to 3 C chicken stock
  • 3 to 4 TBLS cumin
  • 3 to 4 TBLS chili powder
  • 2 TBLS paprika
  • 1 TBLS dried oregano
  • 1 TBLS onion powder
  • 1 TBLS garlic powder
  • dash red pepper flakes
  • 1 TBLS kosher salt
  • 2 tsp black pepper
  • 6 to 8 soft or hard taco shells
  • guacamole (click for recipe)
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I know everybody has a recipe for Chicken Tacos. What is so special about mine, you may ask? It’s all in the seasoned, poached chicken and my homemade guacamole! The guacamole makes a great addition to these amazing tacos. Don’t have enough time to poach your chicken? I have a few alternatives. Shred a rotisserie chicken (or two), and allow the meat to soak in the hot stock and seasonings for just about fifteen minutes, or use ground chicken. Brown the ground chicken. Add about a cup and a half of the stock and seasoning blend. Cook for about ten minutes more and you are good to go!

But, if you want super, tender pieces of pulled chicken. Follow this recipe, or throw in the crockpot in the morning and it will be ready by dinnertime. I am on a strict meal plan right now for an upcoming photoshoot, so I did not enjoy the soft taco. I used lettuce leaves. A good idea for all of you who follow Keto too! This recipe will make about 6 to 8 large soft tacos. I did not add to the ingredient list, but have at the ready your favorite toppings. Cheese, tomatoes, taco sauce, sour cream, fresh cut lime wedges, and of course, my homemade guacamole! You can prepare all of the toppings as the chicken is poaching.

Chicken Tacos in a soft flour tortilla with homemade guacamole

The first time I made this recipe, I added the entire carton of stock (four cups). I cut it down the second time. It was just way to much juice. In a pot, heat to medium, 2 1/2 cups of the stock along with the chicken and all of the seasonings. Allow to poach at a medium/medium-high temperature for about 30 to 35 minutes. You do not want to boil the chicken. Just cook at a slow simmer. Check the internal temperature and ensure it reads 160 degrees.

Remove the chicken when fully-cooked and shred with two forks. Add the chicken back to the pot. If the juice level is low, add the remaining half-cup of stock. I love cumin and chili powder…so I did add just a little extra to mine at this stage.

Grab a few tortillas or taco shells and start creating your taco masterpieces! You will love the flavor that develops as the chicken poaches with this amazing seasoning blend! ENJOY these amazing Chicken Tacos.

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2 Comments

  1. […] a paper bag overnight if you need to hurry up the ripening! You can use this guacamole as a dip, in tacos, or on top of your burger. For something a bit out of the box, try my Tostones with Blackened […]


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