Title
Shredded chicken tacos with chipotle and avocado
Spice up dinner with a healthy and flavorful family favorite.
Serving Size
1 taco
Servings
8
Prep Time
5 min
Cook Time
40 min
Health Benefit
Ingredients
1 teaspoon
1 teaspoon
14 ounces (1 can)
1
1/2 cup
Directions
- Place a large pot over medium heat. Add ¼ cup water, onions, garlic, cumin, paprika, and chili and sauté for about 5 minutes. Add the chicken and broth. Bring to a boil and then reduce to a simmer. Cover and simmer for 25 minutes. Flip the chicken halfway through.
- Remove the cooked chicken from the pot and place on a cutting board to cool slightly. Raise heat to medium-high and reduce the liquid in the pot to a sauce-like consistency, about 5 minutes. Shred the chicken breast with a fork and return to the pot. Remove the pot from heat and return the chicken to the pot to toss with the sauce.
- To serve, heat the tortillas one at a time in a dry pan over medium heat, spinning the tortilla until warm. Top each with 2 tablespoons chicken, 2 slices avocado, a squeeze of fresh lime, and a sprinkle of cotija cheese.
- Handy Hint: Heating store-bought tortillas before serving gives them the same comforting warmness of freshly made ones. As you heat the tortillas individually, slide them on a plate, stacking as you add more, and cover with a damp paper towel to keep them warm.
Recipe Nutrition
Calories
302.8
Fat
15.7
Saturated fat
4.5
Polyunsaturated fat
1.2
Monounsaturated fat
5.7
Cholesterol
58.8
Sodium
428
Carbs
17.8
Fiber
3.3
Protein
25.9
