Once again we had yet another Taco Tuesday at our house. I try to mix things up, so we’re not always having the same kind of tacos from week to week.
Yesterday I made shredded chicken tacos. At first my husband was all “I’m not real hungry, I’ll just have one.” Then he took his first bite and totally changed his mind. I had to heat up more tortillas so he could have more than one.
Even I was impressed with myself. These were the best chicken tacos I had made in awhile.
So you ask, what was the magic ingredient? Honestly I think it was a combination of things.
First, I used ancho chili powder in the chicken which I haven’t done before. It gave a the chicken a richer chili taste.
Second, I slow cooked the chicken in low sodium chicken broth for about 5 hours. I usually just season and bake in my oven, but I think this gave me a moister more flavorful meat.
Third, I made pineapple pico de gallo to go on top. The sweetness from the pineapple was a nice compliment to the saltier taco. I used canned pineapple rather than fresh because I had some that needed to be used up, but it still tasted really fresh.
These were so delish, that I had to have them again for lunch today! So give them a try and let me know what you think.
2 chicken breasts
1 can chicken broth
1/2 tsp ancho chili powder
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
Place all ingredients in a slow cooker for up to 5 hours. Remove from. Cooker and shred in stand mixer. Prepare your tortillas. I like to lightly fry mine in a little coconut oil. Fill tortillas with chicken, top with pineapple pico de gallo, and cheese.
If you want to skip the carbs from the tortillas, it’s also yummy as a lettuce wrap.
1 cup finely diced pineapple (fresh or canned)
1 onion diced
1. garlic clove minced
1/2 cup chopped cilantro
1 tbs lemon or lime juice
Salt to taste.
Mix all ingredients in a small bowl. Serve on tacos or with tortilla chips