Shredded Chicken Street Tacos

• Gluten free

• Meat

  • 1 lb Chicken thighs, boneless skinless

• Produce

  • 1 Avocado
  • 2 sprigs Cilantro
  • 3 Garlic cloves
  • 1 Jalapenos
  • 1 Lettuce
  • 1 Lime, wedges
  • 1 Onion
  • 1 1/2 Tspn chipotle
  • 1 White onion, medium

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt
  • 1/2 Tspn cayenne
  • 1 1/2 Tspn paprika

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 1 1/2 Tspn cumin

• Bread & Baked Goods

  • 1 Corn tortillas

Found on nerdymamma.com

Description

Ingredients

• Corn tortillas
• Shredded lettuce (but not much)
• Diced avocado (if desired)
• Lime wedges
• Diced onion
• 2-3 sprigs Cilantro
• Jalapenos (if desired, which I do not)
• 1 pound boneless skinless chicken thighs
• 3 garlic cloves, minced
• 1 medium white onion
• 1½ tspn paprika
• 1½ tspn cumin
• 1½ tspn chipotle
• ½ tspn cayenne
• 1 teaspoon salt
• ½ teaspoon pepper
• Olive oil

Directions

• Preheat oven to 375 degrees.
• Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
• Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
• Mix spices with olive oil, onions and garlic.
• Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
• Spread on a baking sheet in a single layer.
• Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
• Remove chicken from oven, and place in a large bowl.
• Using a hand mixer, shred chicken (this actually works).
• Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
• Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they dont fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.

Nutrition