Shredded Chicken Crunchy Tacos

· · ·

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.

And, for more taco recipes, please give these a try:

If you make this recipe, please be sure to leave a comment and a star rating below so I know how you liked it. Thanks! Enjoy!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shredded Chicken Crunchy Tacos


  • Author: Naomi
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 people 1x

Description

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.


Ingredients

Scale
  • Slow Cooker Salsa Chicken
  • 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

  1. Prep: Preheat the oven to 400 degrees F. Prep all the veggies and add the taco shells to a sheet pan.
  2. Sauté the veggies: 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.
  3. Soften the tomatoes: During the last couple minutes, add the tomatoes just to soften them a bit. Remove the veggie mixture to a paper towel lined plate.
  4. Taco shells: Cook the taco shells according to package directions.
  5. Assemble: Top the tacos with the salsa chicken, shredded lettuce, sautéed pepper/onion mixture and avocado chunks. Serve each plate with a lime wedge.

Notes

  • Prep Time: The slow cooker chicken is not included in this prep time. 
  • Chicken: If the meat is pretty juicy, you may need to drain it just a bit before adding it to the taco shells.
  • Leftovers: You can refrigerate the chicken in an airtight container for up to 5 days, or it freezes well.
  • Category: Main Course
  • Cuisine: Mexican

Keywords: 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

Recipe Card powered byTasty Recipes

NOTE: 

FOLLOW ALONG! Subscribe to my newsletter and follow along on FacebookPinterest and Instagram for the latest updates, recipes and content.

Shredded Chicken Crunchy Tacos

Leave a Reply

Your email address will not be published.

Recipe rating