If you are like me when April rolls around I am out of ideas for dinner and out of energy. I mean 6th grade math is a killer and I am so ready to get to summer! But like I told my freshman the other day, you have to finish strong or it doesn’t count so here goes to the finish line!!!!! I have my cheerleader pom poms ready and we are going to make it through to the finish line! So here is a no brainer, quick, family friendly dinner-Shredded Tacos! They have become one of my go-to dinners to make during the week when I am really out of time and energy-like after studying for a math test or finishing one of those ridiculous “science” projects (note to teachers-boys HATE those projects and Mom ends up doing them so please limit them to 1 a year, please). Anyway, this is quick and I always have all the ingredients in my fridge and pantry. AND….I can make it and leave it on the stove over low heat and go drive kids around and it is ready when its dinner time. And this chicken freezes really well so if you want to make double and freeze half then you have another meal ready to go-thaw, heat throw into a tortilla and voila dinner is served.
I serve my Quick Refried Beans with these tacos and it is a winner every time.
The only thing I can say that will make or break this dinner is the tortillas you use. You MUST use fresh tortillas or at least use those raw tortillas that you have to quick cook in a skillet-I like Tortilla Land Flour. It makes all the difference in the world-I promise!!
Shredded Chicken Tacos
- 4 Chicken breasts
- 2 Tablespoons olive oil
- Kosher Salt
- Black pepper
- 1 small onion, chopped
- 1 (14.5)oz can diced tomatoes
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon cayenne (use more or less depending on how spicy you want it)
- 1 teaspoon dried oregano
- 2 teaspoons red wine vinegar
- 2 garlic cloves, minced
- 2 limes, juiced
- 8 flour tortillas
- Shredded lettuce
- Sour Cream
- Shredded cheese
- Chopped white onion
- Pickled Jalapeños
Season chicken with salt and pepper.
In a large straight sided skillet (with a lid) heat oil over medium-high heat. Add chicken and sear on both sides, about 2 minutes a side.
Add onion to chicken and cook about 5 minutes or until soft.
Stir in tomatoes, chili powder, cumin, cayenne, oregano, vinegar and garlic.
Reduce heat to medium-low and cover. Cook about 15 minutes until the chicken is cooked through, stirring every few minutes.
Remove chicken to cutting board. Using two forks shred the chicken. Return shredded chicken to skillet.
Add lime juice and season with salt and pepper.
Allow to simmer until chicken has absorbed most of the liquid. At this point you can serve or cover and reduce heat to low and allow to sit until you are ready to serve. If the chicken looks to dry when ready to serve just add a 1/4 cup of water and bring back to temperature.