Poached chicken breasts, highly seasoned, shredded and stuffed into warmed soft tortillas and dressed with red onion, pico de gallo, cilantro and avocado, or your favorite classic toppings, finished with a squeeze of lime.
Shredded Chicken Soft Tacos - Tacos de Pollo
My husband, aka The Cajun, is pretty set in his taco consumption and not very willing to branch out.
Seasoned ground beef on crunchy taco shells and dressed with a little bit of tomato and lettuce and lots of cheese. That's it.
Me, I'm open to pretty much any variation out there. Shredded beef. Ground turkey. Ground chicken. Shredded chicken. Shrimp. Fish. Steak. Pork. Even potatoes and eggs. I love them all!
Today I'm focusing on shredded chicken.
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Here's how I make my Shredded Chicken Soft Tacos.
Here's what you'll need:
- 4 cups cooked, shredded chicken
- 2 teaspoons chili powder
- 1/2 tablespoon cumin powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper or Cajun seasoning
- 1 tablespoon cooking oil
- 1/2 cup chopped onion
- 1 cup salsa
- Lime cut into wedges
- Taco sized flour tortillas
- Garnishes: Chopped raw red onion, pico de gallo, chopped avocado and cilantro OR shredded lettuce, chopped tomatoes and shredded or crumbled cheese.
If using fresh chicken, I've included a standard stovetop poach for you as well though you can certainly use your favorite method for cooking them. My recipe for Ready Chicken is another great choice. It's a simple recipe that really concentrates the flavor.
You may certainly use a store-bought rotisserie chicken as well, though keep in mind those are usually highly seasoned and the sodium can be high.
Tip: When choosing a rotisserie chicken, always pick one that feels heavier than it appears. Heavy means juicy and juicy means tender!Use two forks to gently pull cooked chicken breasts into shreds. You'll want about 4 cups shredded chicken.
To season the cooked chicken, you'll need chili powder, cumin powder, garlic powder and cayenne or Creole/Cajun seasoning though you may substitute a packet from the store.
Toss that with the shredded chicken and set aside.
Heat oil in a skillet, add onion and cook until tender.
Add salsa.
Stir in the seasoned chicken and warm through; keep warm while you prepare some flour tortillas.
Heat a comal or skillet. You can use either corn or flour tortillas here. Add tortillas, one at a time, and lightly brown. Remember, you don't want them crispy, just warmed!
Remove and set aside to keep warm.
The tortillas should be warm and pliable, not crisp!
Add a layer of the shredded chicken across the middle of the tortilla
Garnish as desired. I'm starting with some red onion.
A little bit of pico de gallo and chopped avocado.
Finish with fresh cilantro and a squeeze of lime.
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