Shredded Chicken Street Tacos
These easy Mexican street tacos filled with spiced shredded chicken, chopped onions, avocado, and cilantro are sure to become a favorite with everyone!
- Approximately 3 lbs boneless skinless chicken thighs , trimmed of excess fat
- 2 tablespoons olive oil
- 2 cloves of garlic , minced
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/4 - 1/2 teaspoon cayenne pepper
- 1 teaspoon coarse salt
- Flour or corn street taco-style tortillas
- Chopped onion
- Chopped avocado
- Other toppings as desired
In a large bowl combine olive oil with minced garlic, spices, and salt. Add chicken thighs and toss until chicken is evenly coated in spice mixture.
To cook on the stovetop: Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
To cook on the grill: Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer
Serve with warmed tortillas and desired toppings.
Store leftover chicken in the fridge for up to 1 week.
Calories: 489kcal, Carbohydrates: 28g, Protein: 48g, Fat: 21g, Saturated Fat: 4g, Cholesterol: 215mg, Sodium: 623mg, Potassium: 855mg, Fiber: 6g, Sugar: 1g, Vitamin A: 552IU, Vitamin C: 5mg, Calcium: 78mg, Iron: 3mg