Build Your Own Chicken Tacos Recipe

Name: Build Your Own Chicken Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 x skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved; 4 c. (1 l) fat-free low-sodium canned chicken broth; 2 lrg garlic cloves, crushed; 1 x jalapeno chili pepper, left whole; 1/2 tsp (2.5 ml) crushed dry oregano leaves; 1/4 c. (59 ml) purchased medium or possibly warm taco sauce; 1/4 c. (59 ml) fresh lime juice; 24 x taco shells; 1 lrg head iceberg lettuce, finely shredded, about 6 c. (450 g); 4 sm hard-ripe tomatoes, halved and thinly sliced; 2 c. (472 ml) fat-free lowfat sour cream; 1 bn fresh cilantro, well washed and stems trimmed, leaves picked off the stems

Servings: persons

6 x skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved
4 c. (1 l) fat-free low-sodium canned chicken broth
2 lrg garlic cloves, crushed
1 x jalapeno chili pepper, left whole
1/2 tsp (2.5 ml) crushed dry oregano leaves
1/4 c. (59 ml) purchased medium or possibly warm taco sauce
1/4 c. (59 ml) fresh lime juice
24 x taco shells
1 lrg head iceberg lettuce, finely shredded, about 6 c. (450 g)
4 sm hard-ripe tomatoes, halved and thinly sliced
2 c. (472 ml) fat-free lowfat sour cream
1 bn fresh cilantro, well washed and stems trimmed, leaves picked off the stems

1
Rinse chicken breasts; pat dry with paper towels.
2
Trim away and throw away any fat.
3
In a large heavy, deep skillet, bring chicken broth, garlic clove, chili pepper, and oregano leaves to a boil.
4
Add in chicken breasts; reduce heat to simmer; and poach, uncovered, till chicken is opaque throughout (cut to test), about 8 to 10 min.
5
Remove from stove and cold for 15 min in poaching liquid.
6
Shred the breast meat.
7
Combine taco sauce and lime juice.
8
Pour over shredded chicken and toss.
9
Transfer chicken to a large platter.
10
Keep hot.
11
Meanwhile, heat taco shells according to package directions.
12
Place heated shells in a basket lined with a thick kitchen towel, covering the shells.
13
Place condiments in individual bowls.
14
To serve arrange taco shells, shredded chicken, and condiments on a buffet table.
15
Let guests assemble their own tacos.

991

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 x skinless, boneless whole chicken breasts, about 3 pounds (1.35 kg) total, halved, 4 c. (1 l) fat-free low-sodium canned chicken broth, 2 lrg garlic cloves, crushed, 1 x jalapeno chili pepper, left whole, and more.

Yes, Build Your Own Chicken Tacos Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!