Crispy Shredded Chicken Tacos

These tacos feature tender, slow-cooked shredded chicken that is quickly pan-seared for crispy edges, served in toasted tortillas with a zesty lime slaw.

Prep time: 15 mins | Cook time: 25 mins | Servings: 4 (approx. 12 tacos)

Ingredients

The Chicken

Chicken: $1.5 \text{ lbs}$ boneless skinless chicken breasts or thighs.

Aromatics: $1/2$ white onion (finely diced), $3$ cloves garlic (minced).

Spices: $1 \text{ tbsp}$ chili powder, $1 \text{ tsp}$ cumin, $1 \text{ tsp}$ smoked paprika, $1/2 \text{ tsp}$ dried oregano.

Liquid: $1/2 \text{ cup}$ chicken broth + $2 \text{ tbsp}$ tomato paste.

Seasoning: Salt and black pepper to taste.

The Slaw & Toppings

Cabbage: $2 \text{ cups}$ shredded green or red cabbage.

Acid: Juice of $2$ limes.

Freshness: $1/4 \text{ cup}$ chopped cilantro.

Creamy: $1$ avocado (sliced) or a dollop of Mexican crema.

Cheese: $1/2 \text{ cup}$ Cotija or Queso Fresco, crumbled.

Shells: $12$ small corn or flour tortillas.

Instructions

1. Cook the Chicken

In a large skillet over medium heat, sauté the diced onion until translucent ($3$-$5$ mins). Add garlic and cook for another minute.

Add the chicken breasts, chicken broth, tomato paste, and all spices.

Cover and simmer for $12$-$15$ minutes, or until the chicken is cooked through and easy to shred.

Remove chicken to a plate and shred using two forks.

2. Get it Crispy

Wipe out the skillet and add $2 \text{ tbsp}$ of high-heat oil (like avocado or vegetable oil).

Add the shredded chicken back into the pan in a single layer.

Let it sit undisturbed for $3$-$4$ minutes until the bottom is golden brown and crispy. Toss and repeat for another $2$ minutes.

3. Prepare the Zesty Slaw

In a medium bowl, toss the shredded cabbage with lime juice, half the cilantro, and a pinch of salt.

Let it sit for at least $10$ minutes to soften.

4. Assemble

Warm the tortillas on an open flame or in a dry pan until charred slightly.

Fill each tortilla with a generous scoop of crispy chicken.

Top with the lime slaw, sliced avocado, crumbled cheese, and remaining cilantro.

Pro Tips

The Crunch: Don't crowd the pan when crisping the chicken; if you have too much meat, do it in two batches to ensure maximum "crisp."

Heat Level: Add a minced chipotle pepper in adobo sauce to the simmering liquid for a smoky, spicy kick.

Tortilla Hack: Dip the edges of the tortillas in the leftover chicken juices before charring them for extra flavor.