Shredded Chicken Tacos-Diabetes Friendly

Serving Size: 10

Shake up taco night with these shredded chicken tacos with a homemade taco seasoning, that will give you a new way to make delicious chicken! Picture by Eddie.

Recipe by: Elizabeth - Cook 2 Eat Well

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook25

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls, Sharp Knives, Skillet

Ingredients

3 tablespoon chili powder
1 teaspoon Kosher salt
3 teaspoon garlic powder
1.5 teaspoon onion powder
1.5 teaspoon ground cumin
½ teaspoon freshly ground black pepper
1 tablespoon avocado oil
3 pound boneless skinless chicken breast
16 ounce canned tomato sauce
16 ounce water or more as needed

FOR SERVING - OPTIONAL

20 leaf Romaine lettuce or low carb tortilla
2 jalapeno pepper seeded and sliced
4 tablespoon fresh cilantro chopped
2 lime cut into wedges
5 tablespoon light sour cream
1/2 onion
1 avocado

Instructions

MAKE THE HOMEMADE TACO SEASONING

Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

BROWN THE CHICKEN

Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

MAKE THE TACO SAUCE

Do not wash the skillet.
Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
Make sure the chicken is at least 165°F at the thickest part.
Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

SHRED THE CHICKEN

Place the chicken on a cutting board or pan and shred using two forks.
Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
Serve the shredded chicken with tortillas and your favorite taco fixings.

Nutrition