Shredded Chicken Tacos

  • Yield: servings


5-- skinless and boneless chicken breast
1-- yellow onion minced
2cloves of garlic minced
1teaspoon of parsley
2teaspoons of cumin
1teaspoon of chili powder
1teaspoon of sea salt
1teaspoon of white pepper
2-- roma tomatoes chopped
1-- 28 ounce can of tomato sauce
2-- tblspoons of olive oil or vegetable oil
1/2cup water
1-- pack of 8in flour tortillas
1-- roma tomato diced
1bunch of green leaf lettuce
1cup of shredded sharp cheddar
1-- avocado mashed
1cup of sour cream


Heat 5 qt stock pan on medium high heat.
Put oil into pan. Place onion and garlic into pan and saute for 1 minute. Add chicken breast and brown. Turn heat down to medium and start to fork the chicken apart. As chicken is being forked apart add all spices and roma tomatoes. Add 1/4 of the water. Continue cooking for 10 minutes and fork chicken while cooking. Now add remainder of water and can of tomato sauce. Bring to boil and turn down to medium low heat. Put lid on and let simmer. Check every 10 minutes and fork any whole chicken. The chicken is done when all is broken down into shreds and all the liquid has been absorbed. About 45 minutes

Take a tortilla and layer chicken, tomato, lettuce, and cheddar. Top with 1/4 tsp dallop of sour cream and 1/4 tsp dallop of mashed avocado