Simple Chicken Tacos

19 INGREDIENTS • 8 STEPS • 35MINS

Simple Chicken Tacos

Assembling your own Simple Chicken Tacos couldn’t be more fun, and kids and adults alike will consistently gobble up every shred of lettuce, cheese, chicken, and tortilla on their plates.
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Assembling your own Simple Chicken Tacos couldn’t be more fun, and kids and adults alike will consistently gobble up every shred of lettuce, cheese, chicken, and tortilla on their plates.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

35MINS

Total Time

Ingredients

Servings
4
us / metric
Taco Filling
Grapeseed Oil
2 tsp
Grapeseed Oil
Onion
1
Small Onion, finely chopped
Garlic
3 cloves
Medium Garlic, minced
Chili Powder
2 Tbsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Kosher Salt
to taste
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Chicken Thigh
1 lb
Chicken Thighs, ground
Canned Crushed Tomatoes
1/2 cup
Canned Crushed Tomatoes
Water
1/2 cup
Water
Granulated Sugar
1 tsp
Granulated Sugar
Apple Cider Vinegar
2 tsp
Apple Cider Vinegar
Salt
1/2 tsp
Salt
Toppings
Tortilla
as needed
Tortillas
Shredded Cheddar Cheese
to taste
Shredded Cheddar Cheese
Romaine Lettuce
to taste
Romaine Lettuce, shredded
Sour Cream
to taste
Sour Cream
Avocado
to taste
Avocados, diced
Salsa
to taste
Salsa

Nutrition Per Serving

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Calories
177
Fat
7.6 g
Protein
23.3 g
Carbs
5.2 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Cooking Instructions

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step 1
Heat Grapeseed Oil (2 tsp) in a large skillet over medium heat until hot and shimmering but not smoking, about 2 minutes.
step 2
Add Onion (1) and cook, stirring occasionally, until softened, about 4 minutes.
step 2 Add Onion (1) and cook, stirring occasionally, until softened, about 4 minutes.
step 3
Add Garlic (3 cloves), Chili Powder (2 Tbsp), Ground Cumin (1 tsp), and Salt (1/2 tsp); cook, stirring constantly, until fragrant, about 1 minute.
step 4
Add Chicken Thigh (1 lb) and cook, stirring occasionally, until it is no longer pink, about 5 minutes.
step 5
Add Canned Crushed Tomatoes (1/2 cup), Water (1/2 cup), Granulated Sugar (1 tsp) and Apple Cider Vinegar (2 tsp); bring to simmer.
step 6
Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes. Taste, and adjust seasonings with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 6 Reduce heat to medium-low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes. Taste, and adjust seasonings with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 7
Wrap Tortillas (as needed) in foil, and place in a 350 degrees F (180 degrees C) oven for 15 minutes or until warm.
step 8
Remove from oven, and transfer to tea towel to keep warm. Place chicken, Shredded Cheddar Cheese (to taste), Romaine Lettuce (to taste), Salsa (to taste), Sour Cream (to taste), and Avocados (to taste) in bowls. Assemble as desired.
step 8 Remove from oven, and transfer to tea towel to keep warm. Place chicken, Shredded Cheddar Cheese (to taste), Romaine Lettuce (to taste), Salsa (to taste), Sour Cream (to taste), and Avocados (to taste) in bowls. Assemble as desired.

Tags

Comfort Food
Lunch
Chicken
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Dinner
Fall
Game Day
Quick & Easy
Spring
Mexican
Summer
Vegetables
Winter
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