Mexican · Dinner
Shredded Chicken Tacos
Boneless chicken thigh simmered in a smoky tomato and chipotle sauce with cumin and oregano, shredded, and served in warm corn tortillas. Topped with diced white onion, fresh cilantro, and lime for brightness and heat.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
432Calories
38.2gProtein
16.8gFat
33.6gCarbs
4.9gSugar
5.8gFiber
810mgSodium
174mgChol
4.1gSat Fat
780mgPotassium
95mgCalcium
3.4mgIron
0.6mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Trim excess fat from the chicken thigh. Slice the onion quarter thinly, dice 2 tablespoons for topping, mince the garlic, and chop the cilantro.
2
Sauté
Heat oil in a saucepan over medium heat and sauté the sliced onion and garlic for 3 minutes until softened and translucent, then add stock, tomatoes, chipotle, cumin, oregano, and salt.
3
Simmer
Nestle the chicken thigh into the sauce, cover, and simmer over medium-low heat for 18 minutes until fully opaque and shreds easily with forks.
4
Plate
Shred the chicken into the sauce, warm tortillas, divide chicken between them, top with diced onion and cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup240ml chicken stock
- 1/2 cup120g canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
- 44 corn tortillas (12-inch)
- 2 tbsp2 tbsp fresh cilantro
- 22 lime wedge
- 2 pinch2 pinch of salt
