Shredded Chicken Tacos
This taco recipe is a great choice for midweek dinners, even if it's not Taco Tuesday! We use moist boneless chicken thighs instead of beef. To make things easier for you, the taco filling is cooked in a slow cooker, so you can prepare it in the morning and come home to a delicious meal.
Ingreadient
- 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
- 1 fresh jalapeño pepper, halved and stemmed (see tip)
- 3 cloves garlic, peeled
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- ½ teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- 16 (6 inch) corn or flour tortillas, warmed
- 1 cup guacamole, chopped fresh cilantro, and/or lime wedges
Direction
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