Taco Tuesday is a common idea and though we love Mexican food, it’s not one we enjoy. I never seem to have the right ingredients on hand, all at the same time. Recently we ate at a friend’s house and Tessa loved her tacos there so much that she’s been asking for them on a daily basis. Time to get real.
These shredded chicken tacos were a recipe from our Microwave unit at the high school – I showed them how to microwave chicken and use it make tacos that were consistently a crowd-pleaser. The avocado cream is so good I literally licked the plate (like, face on plate).
This time I poached the chicken, just because the pan was out from oatmeal that morning. It’s as hands off as microwave, just takes a bit longer. While it cooked I put together the accoutrements so the whole shebang came together quite speedily. This would obviously work for weeknights but as you can see in the photo, it was so fresh and pretty it seemed a shame to waste it on the family (especially when the preschooler had something to say about every color on her plate).
Shredded Chicken Tacos with Avocado Cream
2 chicken breasts
1/2 tsp. kosher salt, divided
1/2 tsp. chili powder
1/4 tsp. cumin
pinch cayenne, or to taste
1 ripe avocado, diced
1/3 c. light sour cream
1/4 tsp. garlic powder
2 scallions, sliced
8 small flour or corn tortillas
1 c. cherry tomatoes, sliced vertically
1/3 c. roughly chopped cilantro
1. Bring a small pot of water to boil. Reduce to simmer and add chicken. Keep heat on lowest setting for 10-15 minutes or until cooked through. Let cool.
2. Shred chicken and add 1/4 tsp. of the salt, chili powder, cumin and cayenne and toss to coat chicken evenly.
2. Meanwhile, in a small mixing bowl, mash avocado with sour cream until smoothly combined. Add garlic powder, kosher salt, and scallions and stir to combine. Set aside.
3. Toast tortillas on gas burners, lowest heat. Flip with hands or tong when starting to blacken.
4. Arrange tortillas and divide avocado mixture between then, down the middle of each.
5. Divide chicken between tortillas, placing it on top of the avocado.
6. Divide tomatoes and cilantro between tacos. Serve.