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  • Writer's pictureNicole Kuhn

Shredded Chicken Tacos

Updated: Dec 18, 2019

Everyone loves a good Taco Tuesday! They were such a hit that my roomies ate a little more than they could handle!




PREP: 15 min. COOK: 10 min. TOTAL: 25 min.



  • 5 chicken tenders (can sub for breasts/thigh etc.)

  • 1/2 tsp. chili powder

  • 1/4 tsp. garlic powder

  • 1/4 tsp. onion powder

  • 1/4 tsp. cumin

  • salt to taste

  • 3 tbsp. Kylitos Salsa® Hot

  • 3/4 cups chicken broth

  • tortillas

  • 2 avocados

  • 1 lime

  • pico de gallo

  • 2 bell peppers

  • 1/2 yellow onion


for the chicken:

  • In a bowl, combine chili powder, garlic powder, onion powder, salt, and cumin.

  • Heat 1 tbsp. olive oil in a pan over medium high heat.

  • Coat the tenders in the spice mixture (reserve about 1/4 of the spice mixture for the peppers) and add them to the pan. Cook the tenders for 2 minutes on each side to brown the meat. Add in the chicken broth and Kylitos® salsa. Stir, cover with a lid, and cook for 5 minutes.

  • Turn off the heat and let rest for 3 minutes.

  • Place the chicken and juices in a bowl and blend with a blender for easy shredded chicken.

for the peppers and onions:

  • Heat 1 tbsp. olive oil in a pan over medium high heat.

  • Julienne peppers and onion.

  • Add peppers, onion, and reserved spice mixture to pan and cook for about 6-7 minutes or desired doneness.

for the guacamole:

  • Remove seed and exterior skin from avocados and add to a bowl.

  • Add juice of 1 lime, 1/4 tsp. onion powder, 1/4 garlic powder, and salt to taste.

  • Mash and serve on the side.

Assemble tacos and garnish with desired toppings.

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