Uncle Gravy's Shredded Chicken Tacos
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Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
24
High
Nutrition per serving
Calories467.4 kcal (23%)
Total Fat17.2 g (25%)
Carbs47.8 g (18%)
Sugars3.6 g (4%)
Protein29.5 g (59%)
Sodium513.3 mg (26%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 x 8 ounceTomato Sauce
cans
2 teaspoonsWhite Distilled Vinegar
2 teaspoonsminced garlic
3 ½ teaspoonsancho chile powder
1 teaspoonGround Cumin
2 teaspoonsOregano Leaf
½ teaspoonsugar
2 tablespoonsextra virgin olive oil
2 poundschicken breasts
bone-in, skin-on
1 pinchAdobo with Pepper
to taste
1 x 10 ounceCorn Tortillas
package, warmed
¼ cupwhite onion
finely chopped
1lime
cut into wedges
2 tablespoonsfresh cilantro
coarsely chopped
1 dashHot Sauce
Instructions
Step 1
In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
Step 2
Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
Step 3
Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
Step 4
Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
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