Sunday, June 5, 2011

Shredded Chicken Tacos

These tacos were mouth-watering good. Even 24 hours after I made them, I was still thinking about how delicious they were. For a healthier option, you don't have to fry your taco shells, but let me tell you- it increased their delicious factor by about 4000 points.

The spices you'll need:

1 teas. salt
1/3 teas. pepper
1/2 teas. garlic powder
1 tsp. cajun seasoning (Tony's is what I used of course)
2 teas. chili powder ( I didn't have any chili powder so I put in a little more Tony's to make up for it...if you have some use it)
1 teas. dry oregano
1/4 teas. cumin powder
1/4 tsp cayenne pepper (this also wasn't in the recipe I found online, but it added a nice little kick)

You'll also need:

1 1/2lbs. boneless, skinless chicken thighs ( about 4-5 )

4 cups water
corn tortillas
sliced tomato, lettuce, cheese, guacamole, salsa (whatever toppings you want)

**Sidenote: When I made these I halved the recipe so if you aren't cooking for more than about 4 people, you could probably cut everything in half.

 Put all the ingredients into a pot or skillet and let everything boil for about ten minutes. After ten minutes, turn down the heat to medium low (you just want the waters slightly bubbling) and put the lid on. Let it simmer for 30 minutes. After 40 minutes you should be able to cut your chicken easily with a spatula or fork.

While your chicken is cooking, you can get your tortillas ready. Fill a skillet with about 3/4 in. oil and turn your heat to medium high. Let your tortillas cook on each side for no more than 10 seconds You are just making them pliable at this point.

Yumm. Looks like our chicken is almost ready. After this picture was taken, I think I gave it about 5 more minutes. You want most of the water gone.

Take one of your tortillas and put some of your chicken inside. Take two toothpicks and use them to bind the top of your tortilla as shown below.

Let your taco fry for about a minute on each side. Be careful because that oil will fly up and getcha if you don't stay out of its way. You can fry it for more or less time depending on how hot your oil is.

After each side looks pretty crunchy, take your taco out of the oil.

Take out your toothpicks and put in whatever toppings you want. I vouched for tomato, guacamole, salsa and cheese. Another great thing about the chicken in this recipe was that it was actually even BETTER the second day. Enjoy!

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