Chicken Tacos Recipe – Perfect For Taco Tuesday’s
Sofrito, a mix of tomatoes, onions and peppers, adds fast flavor to this recipe that is made with lean chicken.
Our chicken tacos recipe is the perfect easy weeknight dinner dish. Tip: Seeding tomatoes can be a messy chore. Next time, to make the job easier, simply slice off the tomato top, then use a melon baller or a rounded measuring spoon to remove the pulp and seeds.
Are your avocados looking a little worse for wear? Try this to ripen them in a flash! Simply wrap each avocado in foil and bake at 200°F for 15 min. or until soft. Heat speeds the release of the ethylene gas that ripens the fruit, so you’ll have soft, guacamole-ready avocados just in time.
Did you try this chicken tacos recipe and love it? Please let us know in the comments below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ½ tsp. dried oregano
- ¼ tsp. salt
- ¼ tsp. pepper
- 1 lb. boneless, skinless chicken breast halves
- ⅔ cup sofrito sauce
- 1 tsp. ancho chili powder
- 8 white corn tortillas or soft taco-size flour tortillas, warmed
- 1 avocado, pitted, peeled, diced
- 1 tomato, seeded, diced
- ¼ cup diced sweet onion
- Lime wedges (optional)
Instructions
PrintIn small bowl, combine oregano, salt and pepper; rub all over chicken. Coat large nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; cook until browned, 5 min. Flip and reduce heat to medium-low. Cover; cook until no longer pink or meat thermometer inserted in thickest part registers 165°F, 10-12 min.
Transfer chicken to cutting board. Using 2 forks, shred chicken; return to skillet. Stir in sofrito sauce, chili powder and 2 Tbs. water; over medium-low heat, cook, stirring, until flavors blend, about 2 min. Divide chicken mixture among tortillas. Top with avocado, tomato and onion. If desired, serve with lime wedges.
Nutrition
- Calories: 433
- Fat: 20 gram
- Protein: 37 gram
- Carbohydrate: 28 gram
- Fiber: 7 gram
- Cholesterol: 101 mg
- Sugar: 2 gram
- Sodium: 284 mg
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