Shredded chicken tacos with chipotle and avocado
Spice up dinner with a healthy and flavorful family favorite.
Serving Size
1 taco
Servings
8
Prep Time
5 min
Cook Time
40 min
Ingredients
1 teaspoon
1 teaspoon
14 ounces (1 can)
1
1/2 cup
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
Sodium | 428 mg |
Saturated fat | 4.5 g |
Protein | 25.9 g |
Polyunsaturated fat | 1.2 g |
Monounsaturated fat | 5.7 g |
Fiber | 3.3 g |
Fat | 15.7 g |
Cholesterol | 58.8 mg |
Carbs | 17.8 g |
Calories | 302.8 |
Nina Lincoff