Wednesday, July 21, 2010

Shredded Mexican Chicken Tacos

Ok, these tacos are amazing! I will be making these again and again.

1 lb boneless, skinless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning or 2 1/2 tablespoons homemade taco seasoning
2 garlic cloves; minced
1 teaspoon chili powder
Hot sauce (to taste)
Avocado; diced
Cherry tomatoes; chopped
Shredded Mexican blend cheese
Romaine lettuce; chopped
Corn taco shells

In a medium sauce pan, add chicken breasts and tomato sauce. Bring to a boil; add salsa, taco seasoning, garlic and chili powder. Reduce heat and simmer for 15 minutes.

Start pulling chicken apart with 2 forks until shredded. Cover and cook for another 5-10 minutes. Add hot sauce to taste. You can also add a little water if sauce is too thick. Cook until chicken is fully cooked.

Prepare tacos and enjoy!

Recipe adapted from Stephanie Cooks.


  1. Ooh, this sounds delicious! I love anything Mexican, can't wait to try this one.

  2. I am a HUGE Mexican food fan too. Yum!

  3. Amy- they look AWESOME.. I think I want to lick the my computer screen.. ha ha.. I will be trying these...

  4. I have been craving Mexican ALL day and now I get online and see this! I wish I was at home so I could try this tonight, but I will definitely be making these soon.

  5. Hey there! Great post, love chicken tacos :) If you're ever looking for an incredibly easy, no time, chicken taco recipe here's a good one:

    You need a crockpot.
    3 frozen chicken breasts
    1 can of rotel (or any brand of diced chilies and tomatoes)
    1 package of taco seasoning

    Put the 3 frozen chicken breasts in the crock
    In a bowl mix the rotel and seasoning & spread all over the frozen chicken breasts.
    Cook on low for 6 hours. Sometimes it takes a bit longer if you're using large chicken breasts.

    Pull apart with fork...voila!

    Hope you enjoy!!


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