Shredded Chicken Tacos with Chipotle and Avocado

Prep Time

5 min

Cook Time

40 min

Servings

8

Spice up dinner with a healthy and flavorful family favorite.


Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.


Nutritional Information

Calories 302.8
Fat 15.7 g
Saturated fat 4.5 g
Polyunsaturated fat 1.2 g
Monounsaturated fat 5.7 g
Cholesterol 58.8 mg
Sodium 428 mg
Carbs 17.8 g
Fiber 3.3 g
Protein 25.9 g


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