Shredded Chicken Tacos

  1. Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, chicken, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 15 minutes. Remove chicken from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred chicken with 2 forks; stir chicken and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.
  2. While chicken cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.
  3. Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.
  4. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide chicken mixture, slaw, and avocado mixture evenly among tortillas.

shallots, kosher salt, ground cumin, paprika, skinless, garlic, pinto beans, red cabbage, fresh cilantro, lime juice, canola oil, pepitas, yogurt, avocado, corn tortillas

Taken from www.myrecipes.com/recipe/shredded-chicken-tacos-1 (may not work)

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