Chicken Street Tacos
These tacos are super delicious. They require a little extra prep, but are not too much work. They still come together pretty quickly, and taste amazing. They also make great leftovers for lunch or dinner the next day. They still taste amazing cold, straight out of the fridge.
Alexis Wilmouth
Jan 13, 2022
1 min read
Ingredients:
- 3 boneless, skinless chicken breasts (about 6 ounces each)
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 limes, cut into wedges
- about 8 corn tortillas
- mexican street corn dip (optional topping)
- fresh jalapeños (optional topping)
Directions:
- Preheat oven to 375 F.
- In a small bowl, mix together chili powder, cumin, salt, pepper, garlic powder and smoked paprika.
- Place the chicken breasts in a 9x11 baking dish. Add in the chicken broth. Season the breasts with your seasoning mixture. You do not have to use all of it. You can use anywhere from half of the mixture to all of it. The chicken will absorb all of this later when you shred it, so it depends on how much flavor you like.
- Cover the dish with foil and place into the oven. Bake 35 to 40 minutes until chicken has cooked through. Set aside to cool for about 5 minutes. Shred the chicken with forks in the baking dish, so it absorbs the juices. Set aside.
- In a medium skillet over medium-high heat, fry each tortilla for one minute per side.
- Layer the chicken in the tortillas along with the corn and jalapeños, if desired. Squeeze the lime wedge across the top for extra flavor. Enjoy!
*Store in an airtight container in fridge for up to 2 days.