Looking for some new ideas to feed the family? Tasty Tuesday may be just the thing for you. I love to cook, and love even more to cook for other people. Since I can’t have you all over to eat one of my meals, this is a close second. This week, I’m cooking up some shredded chicken tacos. These are another of my family’s favorites…and pretty easy to make.
Ingredients:
Premade Corn Taco Shells (I like Stand N’ Stuff) about 12 shells
1lb boneless/skinless chicken breast (can use thigh meat as well)
Worcestershire Sauce (to taste, approx. 2-3 tablespoons)
Chili Powder (to taste, approx. 2-3 tablespoons)
Sea salt (or regular salt, to taste)
1/4 Cup plus 1-2 tablespoons Olive Oil
1/2 yellow onion (diced)
3 cloves garlic (minced)
2-3 Roma tomatoes (diced to top tacos)
Iceberg lettuce (shredded to top tacos)
2 Cups Shredded cheddar cheese
Any condiments you like…i.e., sour cream, salsa, guacamole.Instructions:
Preheat oven to 350 degrees
In a large pot, boil chicken breasts (uncut) until no longer pink. Remove chicken from water and cool until able to handle. Using two forks, hold one piece of chicken with one fork, and use the other fork to rake over the meat towards you in order to shred. Repeat process until all chicken is shredded. Set aside.
In a large skillet, add 1-2 tablespoons olive oil, onion and garlic and sauté until tender over medium heat. Add shredded chicken, and the remaining olive oil. Stir well to coat. Add chili powder and Worcestershire sauce. Stir well. Add a dash or so of salt. Taste it. If you want a little more spice, add chili powder. If you want it a bit more savory/sweet add more Worcestershire sauce. Or both! Once the chicken is to your liking remove it from heat.
Place your taco shells on a cookie sheet. I prepare mine with foil made into rivulets to provide a sort of stand for the shells. Then fill each shell with some of the chicken mixture, and top with shredded cheddar cheese (to your liking). Place tacos in preheated oven until cheese is melted, and shells are just lightly toasted.
Remove from oven, and serve! Load with your favorite condiments and toppings, and enjoy. We like having our tacos with refried beans (you can use black), and rice.
There you have it. Oh, and if you are like me, and trying to “be good,” then you can turn your serving into a salad like I do. Just save some of your chicken mixture for that (chances are you will have extra anyway).
Enjoy! We always do. Oh, and if you have a lot of extra chicken left over, it makes great quesadillas for lunch later in the week.