in the kitchen: shredded chicken tacos
Taco Tuesday (well actually, Wednesday) cravings struck again recently, and this time we decided to go for shredded chicken tacos with Maui onion and lots of fresh lime juice. This recipe was super easy and just involved a few minutes on the grill and a few minutes in a saute pan. (But if you have some time on your hands, definitely check out our carnitas recipe…totally worth waiting the 4 hours for it to cook!)
We prepared these tacos with our usual fixins, but you could top ‘em with pretty much whatever you like. I’m sure John would have loved some cilantro but we try to keep things as cilantro-free as possible in this house…because it’s EVIL and tastes like soap. (And yes, I know I’m in the minority. I wish I could like it.) Anyway, onward to our shredded chicken tacos recipe!
Shredded Chicken Tacos
1.5 lbs chicken breast steaks
1 large onion, sliced thin (we love Maui onions!)
1 tbs butter
1 bunch scallions/green onions, chopped
handful fresh flat-leaf parsley (or cilantro), chopped
seasonings: onion powder, garlic powder, cayenne, paprika, cumin
salt and pepper
our favorite taco fixins
6-inch soft corn tortillas
scallions (green onions)
cheese – we use a mix of cheddar and cotija
various hot sauces from John’s collection
fresh lime wedges
1. Season the chicken with onion powder, garlic powder, cayenne, paprika, and salt and pepper. Coat with a little olive oil and the juice of one lime, and marinate in the refrigerator for about 90 minutes.
2. Meanwhile, heat 1 tbs butter and some olive oil (just a little, about one turn of the pan) in a large pan. Add the sliced onion and saute over medium low heat until caramelized.
3. While the onions are caramelizing, grill chicken on high, searing each side really well. Remove from heat just before the chicken is done. Slice, chop, and then shred with forks.
4. Back to the pan…add the scallions and parsley in with the onion, and cook over low heat for an additional 5 minutes.
5. Add shredded chicken to the pan, along with a few splashes of chicken broth. Cook on medium-low until the broth cooks off. Add a few shakes of paprika and turmeric for color, the juice of half a lime, and a little more chicken broth. When chicken is cooked through, moist, and well-integrated with the onions, parsley and spices, remove from the heat.
6. Heat up some soft corn tortillas in a pan with a touch of oil or cooking spray, until heated through but not too crispy. Add the chicken and whatever toppings you like (I always reserve the remaining half a lime for squeezing at the end…so good!).« in the kitchen: tomato bisque + grilled cheese crostini in the kitchen: papaya slaw with lime and mint »