Shredded Chicken Tacos with Chipotle and Avocado
Spice up dinner with a healthy and flavorful family favorite.
- 1 onion, medium yellow, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 chipotle chili, packed in adobo, seeds removed and minced
- 24 ounces chicken breast, boneless, skinless, trimmed
- 14 ounces (1 can) chicken broth, low-sodium
- 16 corn tortillas, small
- 2 avocados, ripe, peeled, pitted, thinly sliced
- 1 lime
- 1/2 cup cotija cheese
Place a large pot over medium heat. Add ¼ cup water, onions, garlic, cumin, paprika, and chili and sauté for about 5 minutes. Add the chicken and broth. Bring to a boil and then reduce to a simmer. Cover and simmer for 25 minutes. Flip the chicken halfway through.
Remove the cooked chicken from the pot and place on a cutting board to cool slightly. Raise heat to medium-high and reduce the liquid in the pot to a sauce-like consistency, about 5 minutes. Shred the chicken breast with a fork and return to the pot. Remove the pot from heat and return the chicken to the pot to toss with the sauce.
To serve, heat the tortillas one at a time in a dry pan over medium heat, spinning the tortilla until warm. Top each with 2 tablespoons chicken, 2 slices avocado, a squeeze of fresh lime, and a sprinkle of cotija cheese.
Handy Hint: Heating store-bought tortillas before serving gives them the same comforting warmness of freshly made ones. As you heat the tortillas individually, slide them on a plate, stacking as you add more, and cover with a damp paper towel to keep them warm.
|Saturated fat||4.5 g|
|Polyunsaturated fat||1.2 g|
|Monounsaturated fat||5.7 g|