Tacos Shed Style Recipes

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SHREDDED CHICKEN TACOS



Shredded Chicken Tacos image

Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.

Provided by Diana

Categories     Main Course

Number Of Ingredients 9

1 ½ pounds chicken breasts (skinless boneless)
2 teaspoons vegetable oil
½ yellow onion (minced)
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon salt
½ cup salsa

Steps:

  • Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
  • Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
  • In a skillet, heat oil and sauté the onion until it's soft and translucent (3 minutes).
  • Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
  • Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
  • Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
  • Serve in warmed up tortillas or taco shells with your favorite toppings.

Nutrition Facts : Calories 144 kcal, Carbohydrate 3 g, Protein 25 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving

TACOS, SHED STYLE



Tacos, Shed Style image

Number Of Ingredients 8

1 pound lean ground beef
1 cup homemade chile sauce or canned mild enchilada sauce
12 blue corn tortillas
cooking oil
1 pound longhorn cheese, grated
chopped lettuce
chopped onion
chopped tomato

Steps:

  • Brown the ground beef in a heavy skillet and drain off all grease. Mix in the chile sauce. Fry tortilla quickly in hot oil until they are limp. Drain. Allowing 2 to a plate (use oven-safe plates), place 2 tablespoons of the meat mixture on each tortilla. Add a spoonful of the cheese, lettuce, onions, and tomatoes to each. Fold tortilla over and sprinkle with more grated cheese. Place in 425° oven until the cheese melts.

Nutrition Facts : Nutritional Facts Serves

EASY SHREDDED CHICKEN TACOS



Easy Shredded Chicken Tacos image

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!

Provided by SMJ0724

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 11

¼ cup water
1 (1 ounce) packet taco seasoning mix
2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons minced garlic
2 teaspoons ground oregano
1 teaspoon ground cumin
½ teaspoon white sugar
2 tablespoons olive oil
2 pounds skinless, boneless chicken breasts
8 taco shells, warmed

Steps:

  • Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar; mix well.
  • Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
  • Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 15.7 g, Cholesterol 58.5 mg, Fat 9 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.8 g, Sodium 658.8 mg, Sugar 3.3 g

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