Mexican Shredded Chicken Tacos

If there’s one dish that brings friends and family together, it’s tacos. Not just because they’re eye-catching and colorful, but because everyone can fill their own little tortilla basket however they like. In this recipe, the emphasis is on patience and seasoning: the chicken thighs become completely tender during the long baking process, and, bathed in their own juices, they fall apart into tender, shreddable pieces.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Place the chicken thigh fillets in a large mixing bowl and toss them with all the spices, tomato paste, oil, and water.

Step 2

Arrange the onion, cut into half-rings, on a baking sheet and place the marinated thighs on top.

Step 3

Cover the baking sheet with aluminum foil and place it in an oven preheated to 170 degrees for 1.5 hours.

Step 4

Finely chop the tomatoes and red onion, place them in a bowl, drizzle with olive oil, season with salt and pepper, sprinkle with oregano and basil, press in the garlic, and finally mix thoroughly.

Step 5

Shred the roasted chicken into strips along with the juices.

Step 6

Fill the taco shells with the ingredients in any order you like, and garnish with cilantro leaves, grated lime zest, and lime juice.