Your next taco night is about to get a flavorful upgrade! Using simple,
wholesome ingredients, these shredded chicken tacos with chipotle and avocado can be prepared in less than an hour.
Shredded Chicken Tacos with Chipotle and Avocado
Ingredients: • 1 yellow onion, thinly sliced • 2 garlic cloves, minced • 1 teaspoon of cumin • 1 teaspoon of smoked paprika • 1 chipotle chili in adobo, seeds removed, minced • 24 ounces of chicken breast, boneless, skinless, trimmed • 14 ounces (1 can) of low-sodium chicken broth • 16 corn tortillas • 2 avocados, sliced thinly • 1 lime • ½ cup of Cotija cheese
Directions
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.
