Shredded Chicken Verde Tacos

Updated: May 4


Adapted Recipe from Rachael DeVaux At Rachael's Good Eats

Serves Four


The Ingredients

Shredded Chicken

  • 1 tbsp avocado oil

  • 2 large organic chicken breasts, trimmed

  • 1 jar (16oz) salsa verde (or any salsa works!)

  • 1/4 cup freshly chopped cilantro

  • Ground pepper, to taste

  • Chili flakes, to taste

Tacos

  • 8 tortillas (I love Siete Foods tortillas)

  • 2 cups mixed greens or spinach

  • 1 red bell pepper, diced

  • 1 lime

  • 1 avocado

  • 1/2 tbsp olive or avocado oil

  • 1/4 cup freshly chopped cilantro

  • 3 tbsp roasted pumpkin seeds

  • 1/4 cup goat cheese


The Instructions

Shredded Chicken

  • In a medium pot, heat 1 tbsp oil over medium heat. Add chicken breasts and brown both sides for 2-3 minutes.

  • Add jar of salsa over chicken. Cover and let boil for 12-15 minutes. Once fully cooked, shred chicken using a mixer (this is the easiest way!)

  • Place shredded chicken back into the pot. Add the cilantro, ground pepper and red chili flakes. Toss with tongs until fully combined.

Tacos

  • Heat taco shells over open flame (or in a skillet over medium heat). Flip using tongs and heat until bubbling, crispy and lightly browned.

  • Build your tacos: Layer tortilla with mixed greens, shredded chicken verde, bell pepper, avocado, roasted pumpkin seeds, goat cheese and cilantro. If you want, top with a lil extra salsa. Dig in!

 

NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.


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