Taste Maker: Shredded Chicken Tacos
A fast and simple chicken taco recipe for your weekday meals!
Ingredients:
1 ½ pounds chicken breasts skinless boneless
2 teaspoons vegetable oil
½ yellow onion minced
2 cloves garlic minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
½ cup salsa
Instructions:
Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
Serve in warmed up tortillas or taco shells with your favorite toppings.