Mexican · Dinner
Shredded Chicken Tacos
Shredded chicken breast simmered in a spiced tomato broth with onion, garlic and cumin, then folded into warm corn tortillas for a naturally gluten-free taco. Topped with cilantro, diced onion and a squeeze of lime, it delivers a bright, savoury filling with no wheat-based swaps needed.
$4
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
428Calories
48.6gProtein
11.4gFat
34.2gCarbs
4.9gSugar
5.8gFiber
783mgSodium
141mgChol
2.5gSat Fat
980mgPotassium
95mgCalcium
3.4mgIron
0.5mcgVitamin B12
14mgVitamin C
Goes well with
Mexican Lager or Pale Ale
local
Agua Fresca de Jamaica
international
gluten-free
protein-rich
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Dice the onion, mince the garlic, chop the cilantro, and pat the chicken breast dry.
2
Saute
Heat oil in a saucepan over medium heat and saute onion and garlic for 3 minutes until translucent. Bloom cumin and chili powder for 30 seconds until fragrant.
3
Simmer
Add crushed tomato, chicken stock, salt, pepper and chicken breast. Simmer covered over medium-low heat for 15 minutes until chicken reaches 165F.
4
Plate
Shred cooled chicken, toss with sauce, divide between warmed tortillas, and top with cilantro, onion and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 44 corn tortillas (about 2.4 oz/68g total)
- 11 onion (about 1.1 oz/30g)
- 4 cloves4 cloves garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 1/2 cup120ml canned crushed tomato
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1/4 tsp1/4 tsp salt
- a pinch of black-pepper
