Shredded Tumeric Chicken Tacos

Chicken tacos is such an easy meal that you can feed the entire family! In this taco recipe, we not only shred the chicken…we boil it to make it a super simple way to get ready for Taco Tuesday!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 391kcal

Author Tom DeVincenzo

Cost 15

Equipment

Large fry pan

Ingredients

2 lb boneless skinless chicken breast
15 oz corn canned
1 tsp tumeric
3 cup chicken broth low-sodium; more if needed

Seasoning

2 tbsp Lawry's Seasoning Salt
2 tsp ground cumin
1 tsp oregano dried
1 tbsp chia seeds

Instructions

Pat the chicken dry with paper towels and season with salt and pepper. In a large pot or Dutch oven, add the chicken, chicken broth, and turmeric. Bring to a boil, lower heat to a slow boil and cover the pot. Boil for 1 hour 15 minutes. Chicken should be 165 degrees internal temperature when done. Set chicken broth aside.
When chicken is done - with two forks, start shredding the chicken.
Heat 2 tbsp of olive oil In a large pan. When heated, add the shredded chicken, corn, and seasoning. Add 1 ladle of chicken broth at a time to ensure the chicken is moist. Cook until chicken is heated through.
Serve hot in hard of soft taco with your favorite toppings!

Notes

Serve with with your favorite toppings. Enjoy!

Nutrition