SHREDDED CHICKEN STREET TACOS

SHREDDED CHICKEN STREET TACOS

(Inside: I have this rockin’ recipe for Shredded Chicken Street Tacos that I’ve just been sitting on. So, I decided to try it. Oh, my, oh, my. It was perfection.)

Look, I’m freakin’ hungry. So, let’s get down to business, shall we?

I am in a Mexican Street Food mood. No, really.

Yeah, I hear ya.

No reason to make Shredded Chicken Street Tacos at home when you have a food truck that will whip some amazing ones up just down the street. Right?

Except that I was about an hour from home when I found my magic-burrito food truck and, frankly, I’d rather whip-up my own than drive an hour each way just for a yummy burrito.

No matter how yummy it was. Heh.

I’ll be making my tacos at home, thank you.

While I’m at it, I might make some Steak Street Tacos or just plain ‘ole Mexican Street Tacos. 

Shredded Chicken Street Tacos

Prep Time 5 mins

Cook Time 30 mins

Total Time 35 mins

Course: Entree

Cuisine: Mexican

Servings: 6

Author: NerdyMamma.com

Ingredients

• Corn tortillas
• Shredded lettuce but not much
• Diced avocado if desired
• Lime wedges
• Diced onion
• 2-3 sprigs Cilantro
• Jalapenos if desired, which I do not
• 1 pound boneless skinless chicken thighs
• 3 garlic cloves minced
• 1 medium white onion
• 1½ tspn paprika
• 1½ tspn cumin
• 1 1/2 tspn chipotle
• 1/2 tspn cayenne
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tblspn Olive oil

Instructions

1. Preheat oven to 375 degrees.
2. Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
3. Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
4. Mix spices with olive oil, onions and garlic.
5. Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
6. Spread on a baking sheet in a single layer.
7. Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
8. Remove chicken from oven, and place in a large bowl.
9. Using a hand mixer, shred chicken (this actually works).
10. Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
11. Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.

recipe source : http://nerdymamma.com/shredded-chicken-street-tacos