A classic shredded chicken taco stuffed with onions, avocado, cilantro and cotija cheese. My recipe only takes 20 minutes for you to cook a delicious dish.
The classic shredded chicken taco! I saved time by using a fresh rotisserie chicken.
Course
Dinner
Cuisine
Mexican
Keyword
chicken, mexican, tacos
Prep Time10minutes
Cook Time10minutes
Total Time20minutes
Servings4
Calories210kcal
BrittanyFood Crush
Ingredients
1tablespoonolive oil
1cupsweet onionroughly chopped
2clovesgarlicminced
1jalapeno pepperchopped
1teaspoondried oregano
1tablespoonsancho chili powder
1/2teaspoonground cumin
3/4cupcanned crushed fire, roasted tomatoes
1/4cupchicken stock
1/2teaspoonkosher salt
1wholeWhole rotisserie chicken shreddedor 3 cups
corn tortillasfor serving
2 ripe avocados mashed, for serving
fresh cilantrofor serving
1cup diced red onionor pickled onions, for serving
cotijacrumbled, for serving
1lime
Instructions
In a large skillet over medium add the oil and onion. Sauté for about 4 minutes or translucent, stirring occasionally. Then add in the garlic and cook for another 30 seconds more.
Stir in the pepper, oregano, and cumin, and toast for about 30-1 minute.
Add in the tomatoes, salt, and sauce. Bring to a simmer, and cook for 7-10 minutes.
In a blender, blend until smooth. Then pour back into large skillet.
Add chicken and cook for 5-6 minutes.
Serve with avocado, cilantro, red onion, cotija, and lime.
I'm Brittany: a 25 year-old former Worst Cook In America finalist and now recipe developer, food photographer and overall always hungry gal. Here you'll find yummy recipes for a balanced lifestyle.
Because let's be real... we all love green goddess salads, brownies and extra guac.
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