Wednesday, August 13, 2008

Shredded Chicken Tacos

This recipe is super quick. You can even shred the chicken the night before and then all you have to do for dinner is heat with the seasoning and serve. A perfect weekday meal and you only have 2 pots to clean!

  • 1 1/2 lbs shredded chicken breast

  • Hard shell corn tortillas

  • 2 tbsp. olive oil

  • 2 cloves garlic, minced

  • 2 tbsp sweet paprika

  • 2 tbsp smoked paprika

  • 2 tbsp cumin

  • 2 tbsp dried oregano

  • 1 cup chicken broth or water

  • Salt and freshly ground black pepper

To shred chicken:
I boil the entire chicken breast in water until its almost cooked through and then using two forks I pull the chicken breast apart into small pieces.

In a large skillet, heat oil on medium-high heat. Add garlic and saute for a minute or two. Add seasonings, chicken broth (or water), and shredded chicken.

Cook for 5-10 minutes or until completely heated through and flavors have had a chance to come together and the sauce has thickened a little. Serve in taco shells with your favorite taco toppings.

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