Mexican Shredded Chicken Tacos Recipe

Mexican Pulled (Shredded) Chicken Bowl of Delicious

WEBMay 18, 2020 · Instructions. Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 …

Rating: 5/5(147)
1. Mix the olive oil (2 tablespoons), smoked paprika (1 tablespoon), ground coriander (1 teaspoon), ground cumin (1 teaspoon), garlic powder (1 teaspoon), kosher salt (1 teaspoon), black pepper (1/2 teaspoon), and lime juice and zest (from one lime) in a small bowl or glass measuring cup.
2. Place the chicken thighs in a container, bowl, or large plastic bag. Pour the marinade on top (it will be thick) and or stir to coat each piece of chicken evenly (if in a bag, just smoosh it around until everything is evenly coated). Cover and refrigerate for at least 20 minutes, or as long as 24 hours.
3. Heat a large (12-inch) non-stick skillet over medium high heat (see notes for other skillets). Add marinated chicken; sear without moving on one side for 5-7 minutes (check that it's not burning after 2-3 minutes- you may want to turn the heat down to medium if you have very hot burners or flip it earlier if it's cooking fast).
4. Once the seared side is browned and looking crispy, flip to other side and sear, until chicken is cooked through to 165 degrees F or meat is no longer pink (another 5-10 minutes, depending on thickness and size of chicken. Turn the heat down to medium or medium-low if both sides are seared but inside is not yet cooked the whole way). If you have a lid to your skillet, you can cover it to speed up the cooking time a bit.

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Shredded Chicken Tacos (Tacos de Pollo a la Mexicana)

WEBJul 6, 2015 · Cook the chicken breasts in 6 cups of water with the onion, a sprig of cilantro, the garlic, and salt over medium-high heat for about 45 …

Rating: 5/5(1)
1. Cook the chicken breasts in 6 cups of water with the onion, a sprig of cilantro, the garlic, and salt over medium-high heat for about 45 minutes or until fully cooked. Let cool slightly.
2. Shred the chicken.
3. Heat 1 tablespoon of olive oil in a large skillet over high heat. Saute the onion and bell pepper for about 2 minutes, stirring constantly.
4. Add shredded chicken, tomatoes, serrano chile, cumin, chicken broth, and 3 tablespoons of the chopped cilantro. (Note: For the chicken broth, I use the broth the chicken was cooked in.) Stir to combine; season with salt, if necessary.

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Low Calorie Chicken Tacos (Crockpot or Stovetop)

WEBJul 23, 2020 · Slow Cooker Directions: Add chicken, lime juice, taco seasoning, and salsa to a slow cooker. Cover and cook on low for …

1. Add chicken, lime juice, taco seasoning, and salsa to a slow cooker.
2. Cook on low for 8 hours.
3. Remove chicken from slow cooker (let cool for 10 minutes to be safe) and shred with 2 forks.
4. Add back to the crockpot and mix.

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