Everyone loves a good Taco Tuesday! They were such a hit that my roomies ate a little more than they could handle!
SHREDDED CHICKEN TACOS
PREP: 15 min. COOK: 10 min. TOTAL: 25 min.
INGREDIENTS:
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
INSTRUCTIONS:
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.