I have this rockin’ recipe for Shredded Chicken Street Tacos that I’ve just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I’m hungry again.
Look, I’m freakin’ hungry. So, let’s get down to business, shall we?
I am in a Mexican Street Food mood. No, really.
Like I pulled-up at an actual street food vendor the other day and had this AWESOME burrito and now I’m preoccupied with the idea of making my own street food at home.
Conveniently, I have this rockin’ recipe for Shredded Chicken Street Tacos that I’ve just been sitting on and sitting on.
And so, I decided to try it.
Oh, my, oh, my.
It was perfection. And now I’m hungry again.
Yeah, I hear ya.
No reason to make Shredded Chicken Street Tacos at home when you have a food truck that will whip some amazing ones up just down the street. Right?
Except that I was about an hour from home when I found my magic-burrito food truck and, frankly, I’d rather whip-up my own than drive an hour each way just for a yummy burrito.
No matter how yummy it was. Heh.
And, besides, if I’m in the car for more than about 5 minutes with my husband, he starts asking if we’re there yet or if there’s another way that we could go that would be faster (as if I drive some more lengthy way, just to annoy him), and is basically worse than traveling with a toddler.
So, that’s out.
I’ll be making my tacos at home, thank you.
I just want it all this week and nothing will stop me.
Ok. My husband might (OH THE WHINING) if he decides that having Shredded Chicken Street Tacos 5 meals in a row is just too much. But we’ll see when we get there, neh? LOL!
Seriously, I’m so stinkin’ hungry, I might have to try all 39 of these cheap meals for large families. Hunger is real, y’all. LOL!
Be sure to pin this, y’all, so you can find it later!
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Shredded Chicken Street Tacos
I have this rockin' recipe for Shredded Chicken Street Tacos that I've just been sitting on and sitting on. And so, I decided to try it. Oh, my, oh, my. It was perfection. And now I'm hungry again.
- Corn tortillas
- Shredded lettuce, but not much
- Diced avocado, if desired
- Lime wedges
- Diced onion
- 2-3 sprigs Cilantro
- Jalapenos, if desired, which I do not
- 1 pound boneless skinless chicken thighs
- 3 garlic cloves, minced
- 1 medium white onion
- 1½ tspn paprika
- 1½ tspn cumin
- 1 1/2 tspn chipotle
- 1/2 tspn cayenne
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tblspn Olive oil
- Preheat oven to 375 degrees.
- Wash chicken thighs and slice into tenders and place in a bowl. Set aside.
- Combine paprika, cumin, salt, pepper, cayenne, and chipotle.
- Mix spices with olive oil, onions and garlic.
- Pour spice/oil mixture over the chicken tenders and mix together thoroughly,
- Spread on a baking sheet in a single layer.
- Place chicken in the oven for 20 to 25 minutes, or until completely cooked.
- Remove chicken from oven, and place in a large bowl.
- Using a hand mixer, shred chicken (this actually works).
- Warm tortillas in a hot skillet for a few seconds on each side, until they kind of bubble up and are hot.
- Fill each tortilla (FYI--I like to layer my tortillas 2-3, because then they don't fall apart) with chicken, a small amount of lettuce, onions, avocado, jalapenos, and a squeeze of lime.