This recipe is quick, easy, and super tasty. These chicken tacos make a great mid-week meal, or even a make ahead, and heat up later kinda meal.

Ingredients: 

  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cinnamon powder
  • 1 tablespoon Mexican oregano
  • 1/4 cup vegetable oil
  • 4 skinless, boneless chicken breasts
  • 1 onion, sliced
  • 3 cloves garlic, diced
  • 1 cup hot water
  • Fresh cilantro for topping

To serve: 

Lime Sour Cream:
  • 1 cup sour cream (or plain yogurt)
  • Zest of one lime
  • Pinch of salt
Pico De Gallo:
  • 1 tomato, diced
  • 1 white onion, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1/2 lime
  • Pinch of salt
Slices of Avocado:
  • Slice one avocado right before serving and squeeze lemon juice over the slices to prevent them from turning brown.

How To:

Place the coriander powder, cumin, chili, paprika, cinnamon, and oregano in a large bowl and mix well, this is the dry rub for the chicken breasts.

Wash and pat dry the chicken breasts. Completely cover the chicken with the dry rub, make sure every inch of the chicken is generously covered in rub.

If you rolled your raw chicken in the rub, for obvious reasons, do not save the remaining rub for a future date.

Place a large frying pan on medium high heat and add the vegetable oil. Once the oil is hot, add the chicken breasts and fry until golden brown on both sides. About 2 minutes a side.

Add the onion slices and garlic to the frying pan, and let them fry for 2 minutes.

Once you can smell the onions and garlic, add the water, cover and simmer for 10 minutes.

Meanwhile…

Make the lime sour cream by adding the zest and salt to the sour cream, cover and place in the fridge. Make the pico de gallo by combining the tomatoes, onions, cilantro, lime juice and salt, cover and also place in the fringe until serving time. I made a charred corn pico de gallo this time. Slice the avocado right before serving.

After 10 minutes of the chicken simmering, cut into the thickest part of the chicken breast to check if they are fully cooked. They should be completely white, no pink in sight. If they seem a little raw still, give them another few minutes.

Once the breasts are fully cooked remove them from the pan and place them on a large cutting board. Cover and lower the heat on the frying pan.

Shred the chicken using two forks, or your fingers if your fingers can take the heat.

Place the chicken back into the sauce, simmer until the chicken is hot again and remove from the heat.

Sprinkle with freshly chopped cilantro.

I served them on flour tortillas that I chard slightly on the gas top (optional)  and a charred corn pico de gallo.

 

 

15 Minutes Shredded Chicken Tacos

15 Minutes Shredded Chicken Tacos

This recipe is quick, easy, and super tasty. These chicken tacos make a great mid-week meal, or even a make ahead and heat up later kinda meal.

Ingredients

  • 1 tablespoon coriander powder
  • 1 tablespoon cumin powder
  • 1 tablespoon chipotle chili powder
  • 1 tablespoon paprika
  • 1 tablespoon cinnamon powder
  • 1 tablespoon Mexican oregano
  • 1/4 cup vegetable oil
  • 4 skinless, boneless chicken breasts
  • 1 onion, sliced
  • 3 cloves garlic, diced
  • 1 cup hot water
  • Fresh cilantro for topping
  • To serve:
  • Lime Sour Cream:
  • 1 cup sour cream (or plain yogurt)
  • Zest of one lime
  • Pinch of salt
  • Pico De Gallo:
  • 1 tomato, diced
  • 1 white onion, diced
  • 1/4 cup cilantro, chopped
  • Juice of 1/2 lime
  • Pinch of salt
  • Slices of Avocado:
  • Slice one avocado right before serving and squeeze lemon juice over the slices to prevent them from turning brown.

Instructions

  1. Place the coriander powder, cumin, chili, paprika, cinnamon, and oregano in a large bowl and mix well, this is the dry rub for the chicken breasts.
  2. Wash and pat dry the chicken breasts. Completely cover the chicken with the dry rub, make sure every inch of the chicken is generously covered in rub. If you rolled your raw chicken in the rub, for obvious reasons, do not save the remaining rub for a future date.
  3. Place a large frying pan on medium high heat and add the vegetable oil. Once the oil is hot, add the chicken breasts and fry until golden brown on both sides. About 2 minutes a side.
  4. Add the onion slices and garlic to the frying pan, and let them fry for 2 minutes.
  5. Once you can smell the onions and garlic, add the water, cover and simmer for 10 minutes.
  6. Meanwhile...
  7. Make the lime sour cream by adding the zest and salt to the sour cream, cover and place in the fridge. Make the pico de gallo by combining the tomatoes, onions, cilantro, lime juice and salt, cover and also place in the fringe until serving time. I made a charred corn pico de gallo this time. Slice the avocado right before serving.
  8. After 10 minutes of the chicken simmering, cut into the thickest part of the chicken breast to check if they are fully cooked. They should be completely white, no pink in sight. If they seem a little raw still, give them another few minutes.
  9. Once the breasts are fully cooked remove them from the pan and place them on a large cutting board. Cover and lower the heat on the frying pan.
  10. Shred the chicken using two forks, or your fingers if your fingers can take the heat.
  11. Place the chicken back into the sauce, simmer until the chicken is hot again and remove from the heat.
  12. Sprinkle with freshly chopped cilantro.
  13. I served them on flour tortillas with a charred corn pico de gallo.
http://www.foodosopher.com/chicken-tacos/