Shredded Chicken Tacos with Spicy Chipotle Drizzle
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 2 cups cooked shredded chicken
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Kosher or fine sea salt and freshly ground black pepper to taste
- ¼ cup water or chicken broth
- 8 –10 small corn tortillas
- 1 cup shredded lettuce or cabbage
- ½ cup diced tomatoes or pico de gallo
- 1 avocado sliced
- ½ cup Terrapin Ridge Farms Spicy Chipotle Squeeze
- Juice of 1 lime
Optional Garnishes:
- Chopped fresh cilantro
- Crumbled cotija cheese
- Pickled red onions
- Sliced jalapeños
- Extra lime wedges
Instructions
- Heat the olive oil in a skillet over medium heat. Add the shredded chicken along with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Stir to coat evenly in the spices.
- Pour in the water or chicken broth and cook for 3–5 minutes, stirring occasionally, until the chicken is heated through and slightly saucy.
- Warm the corn tortillas in a dry skillet or directly over a flame until soft and pliable.
- Fill each tortilla with the warm shredded chicken. Top with shredded lettuce, diced tomatoes or pico de gallo, and avocado slices.
- Drizzle generously with Terrapin Ridge Farms Spicy Chipotle Squeeze and finish with a squeeze of fresh lime juice.
- Serve immediately while warm, garnishing as desired.
Nutrition
Calories: 238kcal | Carbohydrates: 7g | Protein: 19g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 53mg | Sodium: 65mg | Potassium: 446mg | Fiber: 4g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 2mg
