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CHICKEN RECIPES

SHREDDED CHICKEN STREET TACOS

SHREDDED CHICKEN STREET TACOS
(Inside: I have this rockin’ recipe for Shredded Chicken Street Tacos that I’ve just been sitting on. So, I decided to try it. Oh, my, oh, my. It was perfection.)
Look, I’m freakin’ hungry. So, let’s get down to business, shall we?
I am in a Mexican Street Food mood. No, really.
Yeah, I hear ya.
No reason to make Shredded Chicken Street Tacos at home when you have a food truck that will whip some amazing ones up just down the street. Right?
Except that I was about an hour from home when I found my magic-burrito food truck and, frankly, I’d rather whip-up my own than drive an hour each way just for a yummy burrito.
No matter how yummy it was. Heh.
I’ll be making my tacos at home, thank you.
While I’m at it, I might make some Steak Street Tacos or just plain ‘ole Mexican Street Tacos. 
Shredded Chicken Street Tacos
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course: Entree
Cuisine: Mexican
Servings: 6
Author: NerdyMamma.com

Ingredients
  • Corn tortillas
  • Shredded lettuce but not much
  • Diced avocado if desired
  • Lime wedges
  • Diced onion
  • 2-3 sprigs Cilantro
  • Jalapenos if desired, which I do not
  • 1 pound boneless skinless chicken thighs
  • 3 garlic cloves minced
  • 1 medium white onion
  • 1½ tspn paprika
  • 1½ tspn cumin
  • 1 1/2 tspn chipotle
  • 1/2 tspn cayenne
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tblspn Olive oil
Instructions
  1. Preheat oven to 375 degrees.
  2. Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
  3. Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
  4. Mix spices with olive oil, onions and garlic.
  5. Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
  6. Spread on a baking sheet in a single layer.
  7. Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
  8. Remove chicken from oven, and place in a large bowl.
  9. Using a hand mixer, shred chicken (this actually works).
  10. Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
  11. Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.