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    You are in: Home / Recipes / Shredded Chicken Tacos Recipe
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    Shredded Chicken Tacos

    Shredded Chicken Tacos. Photo by loof

    1/2 Photos of Shredded Chicken Tacos

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    diner524's Note:

    A recipe I found from Goya when looking for authentic chicken taco recipes. This is what the recipe stated: "Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." Their recipe stated to use all their brands for the seasoning, vinegar, oil etc., but using what you have on hand will work. The "Adobo with pepper" is a seasoning I found in my stores ethnic isle.

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    Ingredients:

    Servings:

    Units: US | Metric

    For the Garnish

    • 1/4 cup white onion, finely chopped
    • 1 lime, cut into wedges
    • 2 tablespoons coarsely chopped fresh cilantro
    • hot sauce

    Directions:

    1. 1
      In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
    2. 2
      2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
    3. 3
      3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
    4. 4
      4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

    Ratings & Reviews:

    • on March 01, 2014

      55

      These were part of a scrumptious meal. I could not find dried ancho chili powder so I subbed regular chili powder and it was lacking heat, however the flavor was delicious. My 2 pounds of chicken was 2 very large chicken breasts so they took a bit more time to cook. We used taco size flour tortillas, cheese, lettuce, tomato, and guacamole. Will definitely be made again. Thanks for sharing. Made for Best of 2013 tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2014

      55

      I made these with the following changes,,,,,,I used chicken thighs instead of breasts and served them with flour tortillas instead of corn. They were really great and had a different taste than most chicken tacos I've had. Made for Football Pool 2013.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2013

      55

      This is one of those recipes where I thought it would be good but really it's fantastic! A little heat but not too spicy, just a nice rich flavor and tender chicken. I used flour tortillas and wrapped the chicken up with shredded lettuce and tomatoes. Thanks for sharing your recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Shredded Chicken Tacos

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 657.0
     
    Calories from Fat 274
    41%
    Total Fat 30.5 g
    46%
    Saturated Fat 7.4 g
    37%
    Cholesterol 145.2 mg
    48%
    Sodium 815.0 mg
    33%
    Total Carbohydrate 43.5 g
    14%
    Dietary Fiber 8.1 g
    32%
    Sugars 6.9 g
    27%
    Protein 53.7 g
    107%

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