Shredded Chicken Tacos

Ingredients

• 2 Chicken Breasts (frozen or fresh)

• ¼ Cup Apple Cider Vinegar

• 1 Cup Water and 1 Chicken Stock block (or 1 Cup Chicken broth)

• 1 Tsp Smoked Paprika (or regular paprika)

• ½ Tbsp Chili Powder

• 1 Tsp Sriracha

• ½ Tsp Garlic Powder

• ½ Tsp Cumin

Note: Instead of spices above, you could use Taco Seasoning (1 ½ Tbsp)

• Hard Taco Shells, Soft Taco Shells, or Tostadas (flat hard taco shells)

• 2/3 Cup of Shredded Cheddar Cheese

• ½ Cup Chopped Pineapple

• ½ Cup Chopped Yellow Pepper

• ¼ Cup White Onion (chopped, not pictured in video but should be added)

• 1 Tbsp Lime Juice

• ½ Tsp Hot Sauce (Cholula, Sriracha, or a sweet mango hot sauce like I used)

• Garnish Options: I used pre-made guacamole and lettuce, however fresh avocado or sour cream would also be good.

Instructions

Total Cook Time (with slow cooking): 4 hours  (high heat), 6-7 hours (low heat)

Total Prep Time: 10 Minutes

Makes appx: 8-10 servings

Note: Slow cooker used in this recipe, but not required. If you are going to cook your desired protein in the oven or on a pan - your cook time will be 30 minutes . You can prep your salsa while your protein is cooking.

1. If you are going to slow cook your chicken, put it in the cooker either in the morning of the day you need it, or the night before (and let it cook overnight). Depending on whether or not your chicken is frozen you may need to cook a little longer (6 hours on high, 8 hours on low).

2. Place chicken in the slow cooker, add the apple cider vinegar, chicken stock, paprika, chili powder, cumin, garlic powder, and Sriracha (or Taco Seasoning in lieu of all those spices), and place on desired heat level (which mostly depends on your timeline, ie. overnight you might put on low for 8 hours - essentially you want to ensure the chicken is tender enough to shred with two forks when you go to make your tacos).

3. Once it comes time to prepare the meal, turn off the slow cooker, and shred the chicken.

4. Pre-heat the oven to 350 degrees Fahrenheit and lay out a baking sheet with tacos laid out on it.

5. Shred cheddar cheese and sprinkle shreds on each taco shell, and the place baking sheet of tacos in the oven for 4-5 minutes or until cheese is melted.

6. Chop pineapple, pepper, and onion until it reaches your desired salsa chunkiness level. Mix in hot sauce and lime juice. Chop avocado or mash with garlic, lime juice, and hot sauce for guacamole as a garnish.

7. Place shredded chicken, salsa, and desired garnish onto each taco - and you’re ready to go!

Note: If you are bored of chicken, you can switch out your desired meat with pork loin (also slow cooked) or pan fried ground beef/turkey/pork - which will add 30 minutes onto your cook time and remove the use of a slow cooker. Additionally if you are looking for a meat free option, I like to simmer black beans, chickpeas, and corn on a saucepan with a jar of mild salsa for 20 minutes until the mixture thickens and some of the water in the salsa has cooked off.