Feb 13, 20232 min read

Simple & Tasty Shredded Chicken Tacos

A very simple recipe with minimal ingredients and maximum flavour. This dish is cost effective to serve to friends and family, you can even use the shredded chicken in a sandwich or to make loaded fries. You can also swap the chicken for tinned Jackfruit instead.

Shopping List

Serves 3-6

Chicken Breast - 3

Garlic Cloves - 3 or 1 tbsp

Red Onion - 1/2

Smoked Paprika - 1 tsp

Adobo All Purpose Seasoning - 1/4 tsp

Cumin - 1/4 tsp

Fresh Serrano Chilli - 1 tsp

Chicken Stock Cube - 1

Cold Water - 1 cup

Tomato Puree - 2 & 1/2 tbsp (grated)

Olive Oil - 1/2 tbsp

Hot Water - 1/2 cup

Mini Tortilla Wraps - 1 pack

Old El Paso™ Black Beans Sweet Chilli - 1 pot

Mixed grated cheese - 1 cup

Method

Prep 20 mins / Cook 50 minutes

Prep the chicken

Finely chop the garlic cloves and red onion.
Wash the chicken in cold water with lemon juice. Once washed, place the chicken in a large oven proof dish, lasagne size works best.
To the chicken, add the garlic, red onion, paprika, all purpose, cumin, fresh chilli, stock cube and cold water.
Lightly make sure the chicken is covered with the ingredients.

Bake the chicken

Place in the oven at 180°C, for 30 minutes
After 30 minutes, take the chicken out of the oven and shred it with a couple of forks.
Once shredded, add the tomato puree, olive oil and hot water.
Mix in well and place back into the oven for 15 minutes.

Make the tacos

You will now need a frying pan. The pan should be placed on a medium to high heat.
Take a taco and in one half add some of the shredded chicken, black beans and grated cheese.
I then folded it in half and placed it in the pan (no oil needed, leave dry). I lightly pressed the top down to add some pressure. After approximately 1 minute, the first side started to turn golden, I then turned over to fry the other side.
You will notice the cheese will start to melt and if it seeps out the sides, let it cook and crisp up.

You are now ready to serve!