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Spicy Chicken Tacos

by Joey Firoben featured in Chicken Tacos 4 Ways

Ingredients

for 4 tacos

  • 2 cups
    shredded chicken (250 g)
  • 1 ½ cups
    crushed tomato (300 g)
  • 1 white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    ground cumin
  • 1 can chipotle pepper, minced
  • 1 teaspoon
    salt
  • 4 corn tortillas
  • 2 avocados, sliced, for topping
    Calories 358
    Fat 19g
    Carbs 22g
    Fiber 8g
    Sugar 3g
    Protein 26g

Estimated values based on one serving size.

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Preparation

  1. In a large, nonstick skillet, heat the olive oil over medium heat.
  2. Toss in the onion and salt and sauté for 2 minutes.
  3. Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
  4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
  5. Pour the chicken mixture into a large serving bowl.
  6. Toast the tortillas in the seasoned pan, about 3 minutes per side.
  7. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
  8. Enjoy!
 

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