Chicken Tacos: Meals with Mileage

Brianne DiSylvester

Flickr photo by Jasonlam

I can't get enough Mexican food. If I was stuck on a desert island and could only eat one thing for the rest of my life, it would be Mexican. I love the light freshness and the abundance of avocado. Oh, the avocado!

My mom used to make this killer shredded chicken taco recipe, and I just got it from her while visiting this past weekend.

It's full of spices and herbs and has amazing flavor. It's so good I find myself sneaking to the fridge in the middle of the night to grab a few pieces right out of the pot. 

Find out what goes into the best chicken tacos recipe in the world ... ok, well, at least my kitchen. 

Shredded Chicken Tacos

  • 2 chicken breasts
  • 1/2 cup tomato juice
  • 1/2 cup water
  • 3/4 cup chopped scallions
  • 1 Tb oregano
  • 1 tsp chili powder
  • 1 tsp cayenne pepper
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • oil

Coat a large pot with a small amount of oil. Brown the chicken in the oil for 5-7 mins and remove. On a cutting board, shred the chicken using two forks to pull it apart. Add back in the pot. 

Add tomato juice, water, scallions, oregano, chili powder, cayenne, salt, and cumin. Stir together, cover, and let simmer on low for 30-45 minutes. Stir occasionally. 

Serve on soft tacos with some avocado, quac, sour cream, or cheddar cheese. 

Check back tomorrow to see what we do with the leftovers!

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