SHREDDED CHICKEN TACOS
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.
Provided by Goya
Categories Trusted Brands: Recipes and Tips Goya®
Time 50m
Yield 4
Number Of Ingredients 15
Steps:
- In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
- 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.
- 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.
- 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.
SHREDDED CHICKEN TACOS
Tinga de Pollo Recipe: For an easy, delicious taco night, try these Shredded Chicken Tacos. The chicken filling, also known as Tinga de Pollo in Mexico - especially the Puebla region - is made by slowly cooking chicken breasts in a seasoned tomato-and-chile-sauce to make them super tender and extra tasty. Wrap the chicken tinga filling in warm corn tortillas and sprinkle on your favorite toppings for an easy, fun taco night.
Provided by Food Network
Time 50m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with adobo; set aside. 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. 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. 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.
SLOW COOKER SHREDDED CHICKEN TACOS
I needed a dinner entree I could make for a pretty large party that wouldn't break the bank and wouldn't take me all day to cook. So, I decided tacos would do the trick! I threw together some ingredients for shredded chicken tacos, and it turned out great. I served them on corn tortillas, with diced white onion, cilantro, and freshly quartered limes for a more "authentic" feel, but the meat is great for nachos or other dishes as well.
Provided by Brendan Dailey
Categories World Cuisine Recipes Latin American Mexican
Time 5h
Yield 18
Number Of Ingredients 13
Steps:
- Season chicken with salt, cumin, paprika, chili powder, and cayenne pepper. Place into the bottom of a slow cooker. Pour diced tomatoes into the cooker, followed by onions, jalapenos, habanero peppers, and garlic. Squeeze the juice of lime into the pot and stir the ingredients.
- Cover and cook on High until chicken breasts are no longer pink in the centers, 4 1/2 hours.
- Remove chicken, shred meat with 2 forks, and return to the pot. Mix to combine and serve with tortillas.
Nutrition Facts : Calories 170 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 3 g, Fiber 3.2 g, Protein 18.3 g, SaturatedFat 0.7 g, Sodium 1290.4 mg, Sugar 2.7 g
SARAH'S EASY SHREDDED CHICKEN TACO FILLING
I put this together one day, wanting tacos, but I did not want ground beef. It is fast to make, as no slow cooker is needed. Serve warmed as a substitute for ground beef in tacos, and serve in a taco shell, with lettuce, tomatoes, cheese, or other favorite toppings.
Provided by Holiday Baker
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 3
Number Of Ingredients 6
Steps:
- Place chicken breasts into a saucepan and pour in enough water to cover. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes.
- Transfer chicken breasts to a bowl, allow to cool, and shred the chicken meat with 2 forks.
- Heat vegetable oil in a small non-stick saucepan over medium heat, and cook and stir onion until translucent, 2 to 3 minutes.
- Mix in the shredded chicken, cumin, chili powder, and tomato sauce; bring to a boil.
- Reduce heat to low and simmer until chicken is hot and the flavors have blended, about 3 minutes.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 1.7 g, Cholesterol 78 mg, Fat 6.3 g, Fiber 0.5 g, Protein 29.8 g, SaturatedFat 1.4 g, Sodium 174.9 mg, Sugar 1 g
SHREDDED CHICKEN TACOS RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, chili powder, ground cumin, pepper, garlic, salsa, tortilla, pico de gallo, guacamole, sour cream
Provided by Tiffany Lo
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Place chicken breasts inside the Instant Pot.
- Add the chili powder, ground cumin, pepper, and garlic and toss until the chicken is coated on both sides. Add the salsa.
- Seal the lid in place until you hear the beep. Tip: Closing the lid can be tricky. Have the pressure knob at 11 o'clock and turn right.
- Press "Poultry" and set time to 13 minutes. Set pressure knob to "Sealing".
- Steam will release and the screen will say "On" before it starts counting down.
- Once the timer goes off, carefully turn the pressure knob to "Venting". Let all of the stream release before opening the lid.
- Shred the chicken with two forks.
- Serve with tortillas, pico de gallo, guacamole, sour cream, or other desired toppings.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 8 grams, Fat 4 grams, Fiber 2 grams, Protein 36 grams, Sugar 4 grams
SHREDDED CHICKEN TACOS
Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.
Provided by Diana
Categories Main Course
Number Of Ingredients 9
Steps:
- Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
- Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
- In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
- Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
- Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
- Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
- Serve in warmed up tortillas or taco shells with your favorite toppings.
Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
SLOW COOKER SHREDDED CHICKEN TACOS RECIPE BY TASTY
Everyone's on a different diet nowadays, from Paleo and Whole30 to the ever-popular Keto, everyone's got their thing. But that doesn't mean your dining choices have to end! Our slow cooker shredded tacos are perfect for a variety of lifestyles. The best part? We even tell you how to store your leftovers so you can enjoy this whenever the craving strikes. Future You will thank you every time!
Provided by Tasty
Categories Dinner
Yield 11 servings
Number Of Ingredients 7
Steps:
- In your slow cooker, mix the salsa, lime juice, taco seasoning, and cilantro.
- Salt and pepper the chicken to taste, then mix into the sauce. Cover and cook on high for four hours or low for seven to eight hours.
- Remove the chicken, shred with two forks, and return to the slow cooker and stir.
- Freeze leftovers in an airtight bag for up to six months!
- Enjoy!
Nutrition Facts : Calories 227 calories, Carbohydrate 5 grams, Fat 4 grams, Fiber 1 gram, Protein 38 grams, Sugar 2 grams
SHINER® BOCK SHREDDED CHICKEN TACOS
Splendidly flavored shredded chicken tacos that are sure to delight the entire family with this take on a classic Mexican dish. Garnish with avocado and hot sauce as desired.
Provided by C Chapa
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 10
Number Of Ingredients 10
Steps:
- Place chicken in a large pot and season with fajita seasoning and cayenne pepper. Pour water and beer over chicken. Cook chicken over medium heat until meat falls off the bone and is no longer pink in the center, about 1 hour, adding more water if liquid reduces too much. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Transfer chicken from broth mixture to a work surface to cool slightly, reserving broth mixture.
- Combine enchilada sauce, jalapeno peppers, onion, and about 1/4 cup chicken broth mixture together in a large saucepan over medium-low heat; cook until onions are softened, about 10 minutes.
- Remove meat from chicken and shred into enchilada sauce mixture; mix well.
- Warm tortillas on a grill pan over medium-low heat. Spoon chicken mixture into each corn tortilla and top with Mexican cheese blend.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 20 g, Cholesterol 70.2 mg, Fat 34.4 g, Fiber 2.7 g, Protein 19.4 g, SaturatedFat 12.5 g, Sodium 434.3 mg, Sugar 1.2 g
SHREDDED CHICKEN TACOS
Shredded tomato chicken, and fresh pico de gallo to make delicious tacos, pair with your favorite taco toppings for a great dinner.
Provided by Megan F.
Categories Chicken
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.
- Next, heat a pan brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.
- Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.
- allow the chicken to cook covered on medium, to medium low heat or 20minutes. Once done shred the chicken in the pan with two forks.
- Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.
Nutrition Facts : Calories 276.5, Fat 14.3, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1311.3, Carbohydrate 11.4, Fiber 3.2, Sugar 7.3, Protein 26.1
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