Shredded Chicken Tacos
These shredded chicken tacos will give you a new, delicious way to make chicken and shake up taco night all in one easy method.
- 1 tablespoon Chili Powder
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Cumin
- ¼ teaspoon Black Pepper
- 2 tablespoon Canola Oil
- 1 pound Chicken Breast (boneless and skinless (2 breasts))
- 8 ounces Tomato Sauce
- 8 ounces Water
- Hard or Soft Tortillas (for serving)
- Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.
- Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
- Remove the chicken from the skillet and set on a plate or pan. Donât worry that itâs not cooked all the way through; it will finish cooking in the sauce.
- Do not wash the skillet.
- Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
- When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
- Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
- Make sure the chicken is at least 165°F at the thickest part.
- Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.
- Place the chicken on a cutting board or pan and shred using two forks.
- Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
- Serve the shredded chicken with tortillas or hard taco shells and your favorite taco toppings.
Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken.
Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Turn the chicken about half way through the cookery time, and stir occasionally. Make sure the chicken is at least 165°F at the thickest part.
Remove the chicken from the skillet and continue cookery the sauce, covered on low heat. Place the chicken on a cutting board or pan and shred using two forks. Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed.
Serve the shredded chicken with tortillas or hard taco shells and your favorite taco toppings.
