Mexican · Dinner
Shredded Chicken Tacos
Poached chicken breast shredded and tossed with lime, cumin and chili powder, piled into warm corn tortillas with cabbage, salsa and a light dusting of cotija. Baking-broth poaching keeps the meat lean while chili and lime carry the flavour, giving a light taco that still tastes fully seasoned.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
362Calories
42.8gProtein
10.4gFat
28.6gCarbs
3.4gSugar
4.9gFiber
619mgSodium
123mgChol
2.9gSat Fat
890mgPotassium
140mgCalcium
2.6mgIron
0.5mcgVitamin B12
14mgVitamin C
Goes well with
Mexican Lager or Light Cerveza
local
Agua Fresca (Hibiscus)
international
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Trim the chicken breast of visible fat, mince the garlic, and chop the cilantro.
2
Poach
Simmer the chicken breast and garlic in low-sodium stock over medium heat for 12–15 minutes until 165°F internally, then rest 5 minutes and shred with two forks.
3
Toss
Coat the shredded chicken with lime juice, cumin, chili powder, smoked paprika, olive oil, and salt until evenly seasoned.
4
Plate
Warm the tortillas in a dry skillet 20–30 seconds per side, divide chicken between them, top with cabbage, salsa, cotija, and cilantro, then serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g chicken breast, boneless and skinless
- 44 small corn tortillas (about 1.6 oz/45g total)
- 2 tbsp2 tbsp lime juice
- 1 tsp1 tsp cumin
- 1 tsp1 tsp chili powder
- 1/2 tsp1/2 tsp smoked paprika
- 2 clove2 clove garlic
- 1/2 cup50g cabbage
- 4 tbsp60g salsa (about a fifth of a 16 oz/450g jar)
- 2 tbsp14g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp olive oil
- 1 cup240ml chicken stock, low-sodium
- a pinch of salt
