Let me start by saying, I am no kitchen whiz. I can cook pretty well, when I put my mind to it, but it’s not really my thing. I market food for a living, I am really good at taking photos of food. So, when I made these spicy chicken tacos for dinner the other night, of course I had to share a photo on Instagram. I posted a poll to see if anyone wanted the recipe. The results were 100% yes. So, here we go!
If you know me personally, you probably know that although I can cook, I really prefer not to. It’s not the actual cooking that I mind, it’s the cleaning up and putting away of things afterward -the worst. I like meals that don’t require tons of dishes and measuring cups, which is why I love this quick and easy spicy chicken tacos recipe. This recipe is gluten free and easily made to be dairy free. Let’s begin, shall we?
Okay, so you can do this the slow way or the quick way. This recipe is definitely better when it’s made in a slow cooker. If you want to use your slow cooker, cook the chicken on low for eight hours or high for four hours.
But, if you’re like me and don’t have that kind of time, you can make it the quick way, it will still be very delicious and it only takes about 20-30 minutes.
This recipe makes about four servings.
What You’ll Need
1 lb chicken breast
Small can of tomato sauce
1/4 cup chicken broth
2 tbsp minced onion (I used shallots because that’s all we had, but white or yellow onion is probably best)
1 tbsp butter or ghee
2 tsp garlic
2 tsp cumin
1 tsp onion powder
1 pinch cayenne (to taste, I used more)
1 pinch red pepper (to taste)
1-2 dashes of Cholula hot sauce (optional)
Chunky Guac Topping:
I used this recipe for the guac. It’s the perfect complement to the spicy chicken.
soft corn tortilla shells
grated monterey jack cheese
What to do:
Place chicken breasts into a saucepan (with lid) and pour in enough water to cover them. Cook over medium heat, bring to a boil, and simmer until chicken meat is no longer pink. This will take about 10 to 12 minutes. While your chicken is boiling, make that guac!
Once the chicken is nice and boiled, set it aside to cool a bit, then shred.
Now, you can either use a new pot, or be like me and use the same pot because you’re lazy. Regardless, add your butter/ghee, garlic, and minced onion and saute for 2-3 minutes until the onion is translucent.
Add your shredded chicken, tomato sauce, chicken broth, and seasonings and bring to a boil, stirring occasionally.
Reduce heat and stir to mix flavors. Taste test it a bit to make sure you got the right amount of heat. Let it simmer for at least five minutes, the longer it simmers, the better it will be. My hubby was late from work the night I made these, so it ended up simmering for about 45 minutes and it was so tender and delicious.
When you’re ready to construct your taco, warm your taco shells in a clean pan on medium heat until it begins to brown a little. Scoop your shredded chicken into it, top with chunky guac, shredded cheese, and sour cream. VOILA! TACOS!
I hope you enjoy the tacos. Let me know what you think in the comments, I might be sharing more recipes in the future!