post #21 of 21

A few nights ago, I came up with this recipe for a more partner-friendly meal that's made about 5 servings with the way we eat. 

Mine actually cooked this for me since I was too grossed out by the raw chicken smell, had tons of work to do,

and because it's a super easy recipe you can hand off to almost any novice cook and there's little to mess up!


Sorry if some of the instructions are SUPER obvious, but it's basically me teaching my BF to cook from the other room, LOL. 


Super Simple Tacos with Shredded Chicken

Makes about 12 small tacos; so 4-6 servings depending on portion size.

1hr prep for experienced cooks, my BF took about 2 since he doesn't know his way around the kitchen much.  


For the chicken:


2lb chicken breasts (no skin/bone)

1 cup chicken broth (we use "Better than Boullion" concentrate and water) 

14oz diced tomatoes

1 tsp chili powder (optional if your stomach is super sensitive, but it's not spicy)

1 tsp oregano

salt and pepper to taste 


For the guacamole:


2 avocados (just soft enough to poke a dent into)

1 TBS lemon or lime juice (less than usual since acid kills me right now, usually I add 3)

1 tsp cumin 

salt to taste 



Corn tortillas are traditional (and a whole grain!) but flour tortillas also work if they are your preference. 

Shredded Cheese

Sour Cream (or Greek Yogurt if you can't tell the diff, like me)




To start, 


1. In a wide pan at least 2 inches deep and with a lid, begin to warm up the broth, tomatoes, chilli powder and oregano on low/medium heat. 

2. Give the chicken a light rinse with cold water, trim off any visible fat or connective tissues left on the chicken, then place whole into the pan with the tomatoes and cover. I prefer tongs over a spatula for this sort of dish. Less splashing. 

3. Simmer the chicken on low/medium heat for 30 minutes or so until fully cooked through. Set a timer for 15 mins to flip the chicken breasts, and stir them around occasionally.


While the chicken is cooking,


4. Wash the cutting board, your knife, and your hands to prevent cross-contaminating the guac and the cooked chicken. You will need the cutting board again. 

5. Peel and cube the avocados ( into a large bowl, and toss in the lemon, cumin, and a pinch of salt.  

6. Mash the avocados and spices together with either a fork or potato masher until it's as smooth as you like it. Transfer into serving bowl covered in plastic for looks OR into a lidded left over container for convenience. 

7. Check on the chicken. It's fully cooked through when a meat thermometer reads 160 F through the middle of the thickest breast. You can also test doneness by putting the chicken on a CLEAN cutting board and seeing if any pink remains in the middle. 


After the chicken is done, 


8. Place the cooked chicken on the cutting board to rest, and turn the heat up on the tomatoes to high and stir them often for the next 5-10 minutes until they thicken up a bit, then turn them off and take the pan off the heat.  

9. With your hands, take the now slightly cooled chicken and pull it apart with your fingers into the tomato sauce, and stir them together. Transfer to a serving bowl for looks or into a lidded leftovers container for convenience. 

10. Bring the chicken, guac, and toppings to the table with serving utensils, then warm the tortillas up by placing 2-3 on a plate in the microwave for 45seconds per person. 


Now, at the table, everyone can make each taco to taste. If you're worried about mess, make the tacos in the kitchen and THEN serve them. 


For reheating leftovers, pile the hot stuff on a tortilla and microwave for 1:30min then add the cold toppings.