Your next taco night is about to get a flavorful upgrade! Using simple, wholesome ingredients, these shredded chicken tacos with chipotle and avocado can be prepared in less than an hour.
Shredded Chicken Tacos with Chipotle and Avocado
Ingredients:
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon of cumin
• 1 teaspoon of smoked paprika
• 1 chipotle chili in adobo, seeds removed, minced
• 24 ounces of chicken breast, boneless, skinless, trimmed
• 14 ounces (1 can) of low-sodium chicken broth
• 16 corn tortillas
• 2 avocados, sliced thinly
• 1 lime
• ½ cup of Cotija cheese
Directions
- Place a large pot over medium heat. Add ¼ cup water, onions, garlic, cumin, paprika, and chili and sauté for about 5 minutes. Add the chicken and broth. Bring to a boil and then reduce to a simmer. Cover and simmer for 25 minutes. Flip the chicken halfway through.
- Remove the cooked chicken from the pot and place on a cutting board to cool slightly. Raise heat to medium-high and reduce the liquid in the pot to a sauce-like consistency, about 5 minutes. Shred the chicken breast with a fork and return to the pot. Remove the pot from heat and return the chicken to the pot to toss with the sauce.
- To serve, heat the tortillas one at a time in a dry pan over medium heat, spinning the tortilla until warm. Top each with 2 tablespoons chicken, 2 slices avocado, a squeeze of fresh lime, and a sprinkle of cotija cheese.
- Handy Hint: Heating store-bought tortillas before serving gives them the same comforting warmness of freshly made ones. As you heat the tortillas individually, slide them on a plate, stacking as you add more, and cover with a damp paper towel to keep them warm.
Nutrition Information (per serving: 1 taco):
Calories: 302.8
Fat: 15.7g
Saturated fat: 4.5g
Polyunsaturated fat: 1.2g
Monounsaturated fat: 5.7g
Cholesterol: 58.8mg
Sodium: 428mg
Carbs: 17.8g
Fiber: 3.3g
Protein: 25.9g