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Shredded Chicken Crunchy Tacos

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Shredded Chicken Crunchy Tacos! These delicious tacos are perfect for lunch or dinner. They are made with my shredded salsa chicken, and topped with a sautéed mixture of bell pepper, onion and tomato. And, if you feel real daring, you can add a fresh jalapeño to the mix. To finish them off, just add avocado, shredded lettuce and a squeeze of fresh lime juice. Shredded Chicken Crunchy Tacos - Blog-1
Quick Notes on Preparation For These Shredded Chicken Crunchy Tacos:
  • Taco Shells – Siete Grain Free Taco Shells are an amazing option to try! They are dairy-free, gluten-free, grain free, etc. They are light and crunchy, and you feel good after eating them too.
  • Chicken – All you need is 15 minutes, assuming that the salsa chicken is already prepared, to have a fabulous taco dinner on the table in no time. (Note: if the meat is pretty juicy, you may need to drain it just a bit before adding it to the taco shells. Soggy shells are gross!) If there are any leftovers, you can refrigerate it in an airtight container for up to 5 days, or it freezes well. Here is The Best Slow Cooker Salsa Chicken  for reference.
  • Avocado Oil – I eyeball the measurement, but use a little less than 1 tablespoon. If you add too much, the veggies will be too oily.
Shredded Chicken Crunchy Tacos - Blog-2
  • Fresh Lime Juice – I love to add a bit of juice to my sautéed veggies, because it adds some bright, zesty flavor. If you don’t have it though, no worries, it won’t ruin the recipe.
  • Bell Pepper & Onion Mixture – Give yourself some time to sauté the veggies, because the slight char adds different dimension and flavor than raw veggies will.
  • Siete Hot Sauce – Their Jalapeño Hot Sauce is such a fun addition. It is not necessary, but it’s definitely a fun add-on. I recommend you try it sometime.
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Shredded Chicken Crunchy Tacos

These delicious tacos are perfect for lunch or dinner. They are made with shredded salsa chicken, and topped with a sautéed mixture of bell pepper, onion and tomato. To finish them off, just add avocado, shredded lettuce and a squeeze of fresh lime juice.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chicken Recipes, Cinco de Mayo, Dairy-Free Recipes, Easy Chicken Recipes, Easy Many Dish, Gluten-Free Recipes, Main Dish, Mexican Chicken, Onion, Pepper, Poultry, Sauteing Recipes, Slow Cooker Recipes, Taco, Taco Recipes
Servings: 6 people
Author: Naomi

Ingredients

  • Slow Cooker Salsa Chicken (linked below)
  • 1 box Siete Taco Shells, cooked
  • Avocado Oil
  • Freshly Ground Black Pepper, to taste
  • Himalayan Pink Salt, to taste
  • 1 Bell Pepper, thinly sliced
  • 1 Onion, thinly sliced
  • 1 Optional: Jalapeño Pepper, sliced
  • 2 Limes (reserve 1/2 for the sauté)
  • 1 Nature Sweet Constellation Mini Colorful Tomatoes, (a small handful), cut in half
  • Romaine Lettuce, shredded
  • 1 Avocado, pitted and cubed

Instructions

  • Preheat the oven to 400 degrees F.
  • Prep all the veggies and add the taco shells to a sheet pan.
  • To a skillet, on medium-high heat, add a drizzle of avocado oil. Add the bell pepper, onion, jalapeño pepper, some salt and pepper and lime juice. Sauté for about 6-8 minutes, or until crisp-tender, and slightly charred in places. Make sure to give it a good stir occasionally.
  • During the last couple minutes, add the tomatoes just to soften them a bit. Remove the veggie mixture to a paper towel lined plate.
  • Cook the taco shells according to package directions.
  • Top the tacos with the salsa chicken, shredded lettuce, sautéed pepper/onion mixture and avocado chunks. Serve each plate with a lime wedge.
  • Enjoy immediately!
NOTE: 
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