Description
These shredded chicken tacos are perfect for a quick dinner or lunch. Satisfying, flavorful with good wholesome ingredients.
Scale
Ingredients
- 3 cups of shredded chicken (seasoned to taste with salt, pepper, and (optional) vinegary hot sauce)
- ½ small green cabbage (shredded)
- 4–5 radishes (finely sliced)
- 2 avocados (mashed)
- 1 small jalapeño (seeded and finely diced)
- ½ lime (juiced)
- Lime wedges (for garnish)
- 8–10 corn tortillas
- 1 loosely packed cup of cilantro (chopped)
- Hot sauce (for serving)
- Salsa (for serving)
Instructions
- Preheat the oven to 400 degrees F. Brush the tops of the tortillas with a bit of olive oil and lay them on a rimmed baking sheet (it’s fine if they overlap). Bake until just lightly browned, 6 to 8 minutes. Remove from the oven and set aside.
- Make the taqueria style guacamole. Mash 2 avocados, add juice from half a lime, a tablespoon chopped cilantro, diced jalapeño, and stir until very creamy, add a splash of water, if needed, for a creamier consistency, season to taste with salt and pepper.
- If the chicken is cold, warm it in a cast-iron skillet over medium high-heat. Heat 1 tablespoon oil, add chicken, cook for about 3-5 minutes, until desired temperature. Season the shredded chicken with a little vinegary hot sauce, pinch of salt and pepper.
- Top each tortilla, about a 1/4 cup of shredded chicken, cabbage, radishes, cilantro and guacamole. Garnish with lime wedges. And serve with salsa and hot sauce.
Notes
If you want, you can skip the tortilla and eat the whole thing in a bowl over a shredded lettuce and cabbage.
*If you want a little dairy, try this crema: 1/4 cup organic, lactose-free sour cream, 2 tablespoons organic mayonnaise, splash of apple cider vinegar, (optional) hot sauce, 1 teaspoon ground chile or chipotle powder, and salt, pepper, to taste. Whisk together all ingredients until creamy. Use a little water to thin sauce to desired consistency. (This crema does have dairy in it, so use it serious moderation as dairy is inflammatory.)