Shredded Chicken Tacos
These Shredded Chicken Tacos are easy to make. The custom spice blend adds flavor, and you can customize them with various toppings for a quick meal!
Servings: 4
Ingredients
- 2 large chicken breasts
- ½ tablespoon ground cumin
- 1 teaspoon dried minced onion
- ½ tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ cup canola oil
Instructions
- Slice your chicken breasts in half horizontally and place them in a large pan. Cover the chicken with water and cover the pan with a lid. Cook the chicken for 10 minutes over high heat.
- Once the chicken is finished cooking, drain the water and use two forks to shred the chicken. Return the chicken to the pan and add the remaining ingredients.
- Fold the ingredients together and cook the chicken over medium heat for 5 minutes.
- Serve and enjoy!
Notes
- Serve this shredded chicken on flour or corn tortillas. We like to top our tacos with shredded cheese, sour cream, salsa, and guacamole.
- You can store your shredded chicken in the fridge for up to a week in an airtight container.
- For some spicier chicken, you can use chipotle chili powder in addition to the other spices.
- If you don’t have canola oil then you can use vegetable oil or olive oil instead.
- Make sure that your chicken is covered as it cooks. This will help it cook quickly as well as tenderize so that it is easy to shred.
- You can quickly shred your chicken by using an electric hand mixer on low speed.
Nutrition
Calories: 263kcal | Carbohydrates: 2g | Protein: 24g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 141mg | Potassium: 464mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg
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