Shredded Chicken Tacos

Tacos are great, but they can get so wrote, right? So this is a new twist on the tacos that will have you saying "Ole!" It's a nice change from the taco we have come to know--ground beef or the cut up chicken cooked in a pan... and also comes with some amendments in the topping department.

This, my friends, is a cheese less taco. This taco gets topped with shredded cabbage, and sautéed bell peppers and onions, and a little sour cream if you like. Of course, this is only a serving suggestion, as it were, but one that you should definitely give a try to.

First of all, it's healthier. Second of all, it's delicious and the cabbage gives these tacos a great "crunch." If you think you aren't a total fan of cabbage, you might want to reconsider. My husband isn't the biggest, baddest fan of cabbage and yet he loves this version of the taco...because it's delicious!

Simple ingredients: extra virgin olive oil, black pepper, cayenne, cumin, garlic, honey, vinegar, chicken broth (not pictured) and, of course, chicken! 

You guys know me, I'm a boneless skinless thigh kinda gal. But you can also use breasts. 3-4 will do. I had three, but they were whoppers! 

Put on your dry ingredients--garlic, cumin, peppers. 

Drizzle on your honey, honey. 

Then your olive oil and vinegar. 

Pour your chicken broth over all of it. 

Looks good, don't it?! 

Now you are going to pop this in the oven on 250 degrees for 2 hours, turning halfway through. 

Viola! The chicken should basically fall apart. I use tongs and a fork to shred mine a little bit more, but it's seriously easy. 

Of course then you need your fixings! I like to sauté some onions and peppers. I also bring to the table some hot sauce, shredded cabbage, sour crew, and salsa. We do both hard and soft shells because we like variety! 

OLE! 

Shredded Chicken Tacos

Time: 15 minutes + 2 hours in the oven | Serves 4 | Difficulty: Easy! 

You Will Need:

3-4 chicken breasts or thigh (no skin) 

3 garlic cloves, minced

1/2 teaspoon cayenne pepper

1 teaspoon black pepper 

1 tablespoon cumin

2 tablespoons extra virgin olive oil 

1 tablespoon honey

1 tablespoon vinegar 

1/2 cup chicken broth 

12 taco shells (I do 6 hard and 6 soft) 

Suggested toppings: sautéed onion and pepper (1 of each), salsa, sour cream, shredded cabbage, hot sauce

Method:

Preheat oven to 250 degrees. 

Place chicken in an oven-proof dutch oven. 

Distribute evenly over your chicken the dry ingredients: garlic, cayenne pepper, black pepper, and cumin. 

Drizzle over the honey, olive oil, and vinegar. 

Pour the chicken broth over all of it. 

Cover the dutch oven with the lid, and place it in the oven for 2 hours, turning halfway through. 

After the two hours, the chicken should shred easily. Use two forks or a tongs and a fork to shred it further. 

Note: I like to make mine ahead and stick it in the fridge--it can be made up to a couple days ahead, so it's great to make on the weekend to enjoy on a weeknight! Just heat it up in the microwave!