Saucy Chicken Tacos
This easy recipe for Mexican Chicken Tacos using shredded chicken breasts will shake up your Taco Tuesdays.
Servings 6
Calories 417kcal
Ingredients
- 3 medium chicken breasts boneless, skinless
- 1 ½ tablespoon taco seasoning mix
- 2 tablespoons olive oil
- ½ cup onion diced
- 15 ounces tomato sauce
- 3 cloves garlic diced
- 1 teaspoon onion powder
- ½ teaspoon cumin
- 1 teaspoon New Mexico Chile Powder
- 2 cups Romaine lettuce chopped
- 1 ½ cup Monterey Jack cheese shredded
- 5 radishes sliced
- 1 Avocado chopped
- Soft white or yellow corn tortillas
Instructions
- Coat chicken breasts with 1 tablespoon olive oil. Sprinkle with taco seasoning and bake at 350 degreed for 30 minutes, or until done.
- When chicken is cool enough, shred chicken with fork. In a sauce pan, cook onions in remaining olive oil until tender. Add chicken and tomato sauce and remaining seasonings and simmer on medium low, covered for 15 minutes.
- Warm tortillas. To build tacos, scoop a spoonful of chicken into each tortilla. Add lettuce, cheese, radishes and then avocado.
Notes
Topping options for chicken soft tacos:
- Use Muenster cheese instead of Monterey Jack.
- Replace Monterey Jack Cheese with crumbled Queso Fresco
- Replace thin sliced Romaine with thin sliced green cabbage.
- Top tacos with fine diced fresh jalapeno pepper
- Add very thin sliced rings of red onion, or Homemade Pickled Red Onions.
- Top with sliced green or ripe olives.
- Turn these tacos into tostadas. Fry your own or purchase store bought tostada shells.
Nutrition
Calories: 417kcal | Carbohydrates: 22g | Protein: 35g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 728mg | Potassium: 965mg | Fiber: 6g | Sugar: 5g | Vitamin A: 2129IU | Vitamin C: 13mg | Calcium: 262mg | Iron: 2mg
