A great way to use leftover chicken. I make a large batch of this taco seasoning and store it in separate Ziploc snack bags for a quick and easy weeknight dinner.
Chicken Taco Seasoning
2 chicken breasts
1/2 tsp salt
1/2 tsp black pepper
2 tsp cumin
1 tsp smoked paprika
1/2 tsp chile powder
1 tsp garlic powder
1/2 tsp onion powder
1 tbsp olive oil
6-8 corn tortillas, warmed on the griddle
Cherry tomatoes, halved then quartered
1/4 onion, finely diced
Cilantro, finely chopped
Limes or Salsa
A. In a pot, just cover the chicken breasts with water. Bring to a boil and simmer gently, partially covered, for approximately 20 minutes until cooked and tender.
Take out the chicken breasts, retaining about 1 1/2 cups of the chicken broth. Shred the breasts – it’s very trendy to use an electric kitchen mixer to do this nowadays but I hate washing up so I still use two forks to do this.
B. While the chicken is cooking, mix the chicken taco seasoning ingredients (except the olive oil).
In a wide frying pan, heat the olive oil. Add the shredded chicken (A) and brown it for about a minute. Add the chicken taco seasoning and mix thoroughly.
Add the seasoned shredded chicken back into the pot with the chicken broth (A). Cover tightly until ready to serve.
C. Serve with these condiments and frijoles (refried beans). The best part – everyone can make their own tacos!