Crispy Shredded Chicken Tacos
Crispy Shredded Chicken Tacos with pickled veggies are one of my favorite go-to meals for a delicious family dinner. They're easy to make and so flavorful too! Save the recipe so you can make this amazing dinner for your family!
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Servings: 8 - 12 tacos
Equipment
- Pressure Cooker or Slow Cooker
- Large frying pan
Ingredients
Ingredients for the chicken
- 1 - 1 1/4 lbs. boneless, skinless chicken breasts
- 1 1/2 tsp. chili powder
- 1 tsp. smoked paprika
- 1/2 tsp. chipotle chili powder
- 2 tsp. tajin
- 1/2 tsp. cumin
- 1/2 tsp. coriander
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. garlic salt
- 2 Tbsp. lime juice
- 1/2 cup chicken broth
- 1 medium yellow onion, diced
- Optional for spicy: 1-2 Jalapeños, sliced
- Sprinkle Tajin on each Reserve this for when you put the chicken in the tacos.
Ingredients for the Shredded Chicken Tacos
- 8-12 small corn or flour taco shells
- Spray olive oil or regular liquid olive oil and a basting brush
- 1 - 1 1/4 lbs. Shredded Chicken This included the diced onions that are cooked with the chicken and/or the jalapeños you might have used if you want it spicy.
- 1 cup Supremo Chihuahua® Brand Authentic Mexican Style Melting Quesadilla cheese
- 1/2 cup fresh cilantro, chopped
Ingredients for the Avocado Crema
- 1 large avocado
- 1/2 cup sour cream
- 2 Tbsp. mayonnaise
- 3 Tbsp. lime juice
- 1 tsp. sea salt
- 1/4 tsp. ground cumin
- 1/4 tsp. garlic powder
- 1/4 tsp. garlic salt
Ingredients for the pickled veggies
- 5 large radishes
- 1 carrot
- Optional: Jalapeno
- White vinegar - enough to cover the veggies in a bowl
Instructions
To make the shredded chicken
- Add the chicken broth to the pressure cooker or the slow cooker. Then add the chicken and all the seasoning.
- Set the pressure cooker to 22 minutes and then release the pressure manually when ready to use the chicken.
- Set the slow cooker to low for 8-10 hours.
- Shred the chicken with a fork and then set aside.
To make the Avocado Crema
- Combine all the ingredients in a small food processor. Blend until smooth. Season with additional salt and pepper as desired.
To make the pickled veggies.
- Slice the veggies of your choice thin and add them to a bowl. Cover them with vinegar for 20-30 minutes while working on the rest of the meal components.
- *** If you want to save these, add them to a jar with an airtight lid and use half the vinegar mix and half water.
To make the Crispy Shredded Chicken Tacos
- Lay the tortilla shell flat and on one side add the chicken and onion mix, the cheese and the cilantro. Sprinkle on the reserved Tajin.
- In a large pan over medium heat, spray or brush the surface with olive oil. Then lay the tortilla with all the ingredients flat. Cook for one minute and then fold one side over.
- Cook on each side for an additional 2-3 minutes.
- *** More than likely you will have to make these in batches. In between each batch add a little more olive oil to the pan to make sure to get the crispy, golden color.
- Serve immediately with avocado crema and pickled veggies. In the photos I layered these on top, but the tacos will be best if you open them slightly after cooking and add these to the inside.