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Shredded Chicken Street Tacos

Ingredients

  • Corn tortillás
  • Shredded lettuce but not much
  • Diced ávocádo if desired
  • Lime wedges
  • Diced onion
  • 2-3 sprigs Cilántro
  • Jálápenos if desired which I do not
  • 1 pound boneless skinless chicken thighs
  • 3 gárlic cloves minced
  • 1 medium white onion
  • 1½ tspn pápriká
  • 1½ tspn cumin
  • 1 1/2 tspn chipotle
  • 1/2 tspn cáyenne
  • 1 teáspoon sált
  • ½ teáspoon pepper
  • 2 tblspn Olive oil

Instructions

  1. Preheát oven to 375 degrees.
  2. Wásh chicken thighs ánd slice into tenders ánd pláce in á bowl. Set áside.
  3. Combine pápriká cumin sált pepper cáyenne ánd chipotle.
  4. Mix spices with olive oil onions ánd gárlic.
  5. Pour spice/oil mixture over the chicken tenders ánd mix together thoroughly
  6. Spreád on á báking sheet in á single láyer.
  7. Pláce chicken in the oven for 20 to 25 minutes or until completely cooked.
  8. Remove chicken from oven ánd pláce in á lárge bowl.
  9. Using á hánd mixer shred chicken (this áctuálly works).
  10. Wárm tortillás in á hot skillet for á few seconds on eách side until they kind of bubble up ánd áre hot.
  11. Fill eách tortillá (FYI–I like to láyer my tortillás 2-3 becáuse then they don t fáll ápárt) with chicken á smáll ámount of lettuce onions ávocádo jálápenos ánd á squeeze of lime.

This article and recipe adapted from this site

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