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shredded chicken taco recipe

Shredded chicken taco recipe

Rosanna Stevens
Juicy pulled chicken stuffed into soft taco shells with melted cheese...dreamy
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 8 people
Calories 646 kcal

Equipment

Ingredients
 

  • 1 kg (2.2 lb) boneless chicken thighs
  • 3 tablespoon chipotle paste
  • 16 soft taco shells
  • 200 grams (2 cups) mozzarella cheese (use low moisture)

Sauce

  • 1 large white onion
  • 2 bell peppers
  • 400 grams (1 lb) tomatoes (one can)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon chillli flakes
  • 1 teaspoon dried Mexican oregano

Sweetcorn salsa

  • 150 grams (5 oz) sweet corn
  • 150 grams (1 cup) cherry tomatoes
  • 1 shallot
  • 1 lime
  • 3 tablespoon fresh coriander

Instructions
 

  • Marinade the chicken in the chipotle paste and leave in the fridge whilst prepping everything else
  • Peel the onion and slice in half. De-seed the bell pepper and place both on an oven tray. Bake at 200C/400F for 30 minutes or until slightly charred.
  • Remove the skins from the bell peppers
  • In a non-stick frying pan with no oil, toast the spice mix for a minute util fragrant.
  • Add the spices, bell pepper, onion and tinned tomatoes to a food processor and blend until smooth. 
    toasted spices blended with the grilled peppers and onions
  • In a thick bottomed casserole pot, heat some oil and fry the chicken until browned on both sides. Add the sauce and allow to cook together for 20 minutes. 
  • Using two forks, shred the chicken, season with salt and pepper and leave to cook for a further 15-20 minutes. 
  • Meanwhile, make your sweetcorn salsa by mixing the corn, cherry tomatoes, diced shallot, lime juice and fresh coriander in a bowl. 
  • Now prep your shredded chicken tacos! 
  • Lay the soft taco shells on a baking tray and scatter over some grated cheese before adding two tablespoons of the shredded chicken to each one. 
    lay the shredded chicken on the taco shells
  • Fold and close the tacos before baking them in the oven for 10-20 minutes until the outside is crispy and the cheese is melted. 
    bake the tacos in the oven
  • Serve drizzled in sour cream and with the sweetcorn salsa on the side

Nutrition

Calories: 646kcalCarbohydrates: 55gProtein: 35gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 142mgSodium: 362mgPotassium: 570mgFiber: 2gSugar: 5gVitamin A: 1773IUVitamin C: 53mgCalcium: 154mgIron: 2mg
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