Shredded Chicken Street Tacos
These easy Mexican street tacos filled with spiced shredded chicken, chopped onions, avocado, and cilantro are sure to become a favorite with everyone!
Ingredients
- approximately 3 lbs boneless skinless chicken thighs (, trimmed of excess fat)
- 2 tablespoonsolive oil
- 2 clovesgarlic (, minced)
- 1 ½ teaspoonssmoked paprika
- 1 ½ teaspoonground cumin
- 1 teaspoonchili powder
- ½ teaspoondried oregano
- ¼ teaspooncayenne pepper
- 1 teaspooncoarse salt
- flour or corn street taco-style tortillas
- chopped onion
- chopped avocado
- cilantro
- lime wedges
- other toppings as desired
Directions
- 1
In a large bowl toss chicken thighs with olive oil, minced garlic, spices, and salt. Mix until chicken is evenly coated in spice mixture.
- 2
To cook on the stovetop: Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
- 3
To cook on the grill: Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
- 4
To cook in a slow cooker: Add chicken to a slow cooker and cook on high for 3-4 hours or on low for 6-7 hours until cooked through, but exact times will depend on your slow cooker.
- 5
To cook in an instant pot: Place chicken in an electric pressure cooker, secure lid and make sure valve release is sealed. Cook at high pressure for 8 minutes, then do a quick release. Open lid and make sure chicken is cooked through.
- 6
Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer. If any juices have collected, add them back into the shredded chicken.
- 7
If not serving immediately, keep the chicken warm in an slow cooker or instant pot on "warm" setting up to 4 hours. When ready to serve, filled warmed tortillas and add toppings as desired.
- 8
Store leftover chicken in the fridge for up to 1 week.