Print
Shredded Chicken Tacos
This is our quick, go to recipe for a busy week night dinner. The chicken is so full of flavor, tender and juicy and the left overs can be used for a variety of things like; chicken quesadillas, burritos, hot chicken and cheese sandwich, tostados or chicken tortilla soup. Possibilities are endless!
- Total Time: 1 hours
Ingredients
Units
Scale
For the Chicken
- 4 lbs Chicken Breast
- 6 C Water
- 1 TBSP Garlic Salt
- 1/2 TBSP Onion Powder
- 1/2 TBSP Cumin
- 1/2 TBSP Gernhert’s Chili Powder
- 1/2 TBSP Garlic Powder
- 1 C Fresh Salsa
For the Shells
- 20 Corn Tortillas, white or yellow
- 1 C Oil, your choice, I use olive oil
Instructions
- Wash your chicken with warm water and trim any excess fat, if desired.
- Pour water into large pot and turn stove top to high.
- Place chicken in water.
- Add all seasonings and let boil on high for 25 minutes.
- After time is up, remove one chicken breast at a time and shred the chicken with a fork and place back in the pot.
- Turn the heat to low and continue to cook for another 20 minutes.
- After 20 minutes, drain half the liquid from the pot until it is barely covering the chicken, then add 1 cup of fresh salsa. You can get our recipe here.
- While the chicken is still simmering, start making the taco shells, for this I love Mission brand soft yellow corn tortillas.
- In a large fry pan, lightly cover the bottom of the pan with your choice of oil, I use olive oil.
- Heat the oil on medium heat and place a single layer of shells in the oil. Allow them to cook on both sides, aobut 1-2 minutes each.
- Remove cooked shells and place them on a paper towel lined tray to allow excess oil to drain.
- When cooled top with chicken and your other desired toppings. Our go to is cheese, guacamole, fresh salsa and hot sauce. ENJOY them!
- Prep Time: 0 hours
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Dinner
- Cuisine: Mexican
