Mexican · Dinner
Shredded Chicken Tacos (High-Protein)
Shredded chicken tacos built on poached chicken breast folded with black beans into warm corn tortillas, topped with cotija, avocado, and cilantro-lime finish. Cumin and chili powder season the braise, delivering a high-protein, fiber-rich taco plate in the classic Mexican street-taco format.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
66.4gProtein
19.8gFat
48.9gCarbs
4.2gSugar
9.8gFiber
1046mgSodium
172mgChol
6.1gSat Fat
1380mgPotassium
330mgCalcium
4.4mgIron
0.6mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Trim the chicken breast, finely dice the onion, mince the garlic, and measure cumin, chili powder, and oregano.
2
Sauté the olive oil in a medium skillet over medium heat, cooking onion and garlic for 2 to 3 minutes until translucent and fragrant.
3
Add chicken breast and chicken stock, season with salt and pepper, cover, and simmer over medium-low heat for 12 to 14 minutes until opaque and 165F.
4
Shred the cooked chicken with two forks, return to skillet with black beans, cumin, chili powder, and oregano, then simmer uncovered over medium heat for 3 to 4 minutes until glossy.
5
Let the mixture rest off heat for 5 minutes to reabsorb sauce.
6
Warm corn tortillas in a dry skillet over medium heat for about 20 seconds per side until lightly charred and pliable.
7
Plate
Divide shredded chicken across tortillas, top with cotija, sliced avocado, and cilantro, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless skinless chicken breast
- 66 corn tortillas (12-inch)
- 2/3 cup60g, roughly a third of a 15 oz can, drained black beans
- 1/2 cup120ml chicken stock
- 4 tbsp60g onion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp cumin
- 2 tsp2 tsp chili powder
- 1/2 tsp1/2 tsp dried oregano
- 1 tbsp14ml olive oil
- 2 oz56g cotija cheese
- 11 avocado
- 4 tbsp16g cilantro
- 22 lime, cut into wedges
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
