Shredded Chicken Tacos



Makes 10 Tacos

  • 1 Large Chicken Breast (with bone and skin)

  • 1/2 Cup White Onion (finelly chopped)

  • 2 Jalapenos (cut in strips, dessesed and deveined (for less spice))

  • 1 Large Tomato (chopped)

  • 2 1/2 Tbsp Avocado Oil (plus more to fry)

  • 10 Tortillas

  • Sea Salt (to taste)

Tomato Salsa

  • 3/4 Lb. Tomatoes

  • 2 Serano Peppers

  • 1 Large Garlic Clove

  • 1 1/2 Tbsp Avocado Oil

  • Sea Salt (to taste)

For Serving

  • Finelly Shredded Lettuce

  • Cotija Cheese

  • Sour Cream

  • Tomato Salsa (recipe above)



Tomato Salsa

  1. In a small sauce pan cover the tomatoes and serrano peppers with water. Simmer and cook for 10 minutes.

  2. Add the tomatoes, serrano peppers (remove steams), garlic, plus 2 1/2 tablespoons of the water used to cook tomatoes to your blender. Blend until smooth and season with sea salt.

  3. Heat up the 1 1/2 tablespoons of avocado oil in a small sauce pan over high heat. Add the tomato salsa and cook for 10 minutes, taste and adjust seasoning if necessary, set aside.


  1. In a medium sauce pan cover chicken breast with water, bring to a fast simmer and cook for 20 minutes. Remove from water and set aside.

  2. Once the chicken breast is manageable, shred the breast and remove bone and skin. You can also chop the skin to add more flavor to the tacos. Set shredded chicken aside.

  3. In a large saute pan, heat up the 2 1/2 tablespoons of oil over medium heat. Add the onion and jalapenos cook for 2 minutes followed by tomatoes continue to cook for 3 minutes. Add the chicken and chicken skin (if using) to the tomato mixture. Season with salt and cook for 10 mintes until the tomato liquid evaporates. Set aside.

  4. To stuff the tortillas, first warm the tortillas in the microwave to make them flexible. about 30 seconds. You can also warm them up on your stove top, just so they don't tear when you fold them in half.

  5. Evenly distribute the chicken between tortillas and fold in half. You can secure the tacos with toothpicks if necessary.

  6. Heat 2-3 of tablespoons of avocado oil in a large skillet over medium heat just to coat the bottom of the pan. Add 2-3 tacos at a time and fry them gently, 3-4 minutes per side or until crispy. Drain them in paper towels and sprinkle with sea salt while hot. Continue until all tacos a fried.

  7. Top tacos with lettuce, sour cream, cotija cheese and tomato salsa. Serve immediately and enjoy!