Shredded Chicken Tacos Recipe

Name: Shredded Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sliced shallots; 1/2 cup unsalted chicken stock; 1 teaspoon kosher salt, divided; 3/4 teaspoon ground cumin, divided; 5/8 teaspoon smoked paprika; 2 (4-ounce) skinless, boneless chicken thighs; 5 garlic cloves, thinly sliced; 1 (15-ounce) can unsalted pinto beans, rinsed and drained; 1 1/2 cups thinly sliced red cabbage; 1/4 cup coarsely chopped fresh cilantro leaves; 2 tablespoons fresh lime juice, divided; 1 teaspoon canola oil; 2 tablespoons pepitas (toasted pumpkinseeds); 1/3 cup plain fat-free Greek yogurt; 1 ripe avocado, peeled; 8 corn tortillas

Servings: persons

2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 teaspoon kosher salt, divided
3/4 teaspoon ground cumin, divided
5/8 teaspoon smoked paprika
2 (4-ounce) skinless, boneless chicken thighs
5 garlic cloves, thinly sliced
1 (15-ounce) can unsalted pinto beans, rinsed and drained
1 1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice, divided
1 teaspoon canola oil
2 tablespoons pepitas (toasted pumpkinseeds)
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, peeled
8 corn tortillas

1
Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, chicken, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 15 minutes. Remove chicken from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred chicken with 2 forks; stir chicken and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.
2
While chicken cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.
3
Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.
4
Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide chicken mixture, slaw, and avocado mixture evenly among tortillas.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2/3 cup sliced shallots, 1/2 cup unsalted chicken stock, 1 teaspoon kosher salt, divided, 3/4 teaspoon ground cumin, divided, and more.

Yes, Shredded Chicken Tacos 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.

Shredded Chicken Tacos

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