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shredded chicken tacos

Shredded Chicken Tacos with Homemade Pico

Prep

15 mins

cook

15 mins

serves

4

Tacos are truly one of the more versatile dishes we can experiment with. Under the umbrella title of a taco, there are just so many opportunities for customization from choosing your shell type to what goes inside. Depending on your chosen ingredients, you can make an incredibly healthy taco recipe that will satisfy your friends and family, while giving your body a flavorful, nutritional boost. 

Today’s recipe is shredded chicken tacos with a chunky homemade pico. We’ll be using small corn tortillas for the shell, but feel free to use hard shells if you like to have more of a crunch to your tacos. The homemade pico de gallo recipe is super simple and once you learn how to make it, you’ll never consider buying store-bought again! Plus, you can control your spice levels depending on the crowd, and once you have it on hand, it’s a quick addition on top of your favorite recipes for an extra refreshing twist. 

Growing up with hispanic roots, tasty, authentic Mexican food is always something I’m craving. From the several restaurants to the street food and taco trucks, my desire to try to replicate their recipes, while trying to keep them on the healthier side, has always been my pursuit. Although no attempt at replicating a traditional food will ever taste just like it does in that country, it’s always worth giving it a try.

Can tacos be healthy?

The short answer, yes!

At the core of this recipe is shredded chicken, however you can use the meat-based filling of your choice or a plant-based alternative such as black beans. The purpose of the filling is to provide a complete protein source, and since chicken is lean and an excellent source of amino acids, this recipe makes for a nourishing lunch or dinner. 

While most tacos are served with their fair share of cheese or even sour cream, to keep our shredded chicken tacos as lite as possible, we’ll be topping them with a homemade pico de gallo. You can use this chunky salsa on the tacos, as well as on top of a fresh salad, or even served as a side. Tomatoes are the base of the salsa, however, did you know that peppers and the heat associated with them also offer your body several nutritional benefits?

Bring the heat

Let’s take the jalapeño, originating from Mexico, these chili peppers are about 92% water, and are a rich source of vitamins B6, C, E, and K. Although the heat of each pepper varies depending on how it is cultivated, jalapeños range from 3,500 to 8,000 SHU on the Scoville scale. This measurement of heat in chili peppers ranges from 0-700 being on the non-pungent end, while very pungent and spicy peppers can reach far beyond 80,000 SHU. According to this scale, jalapeños are actually a mild pepper in comparison to its habanero chili counterparts, which can come in at an astounding SHU of 100,000-350,000. How’s that for heat! 

Cilantro, albeit hit or miss in terms of whether people like the taste or find that it resembles the taste of soap, is a commonly used herb in salsa, and throughout Mexican cuisine, that delivers an impressive dosage of health benefits in their small, green sprigs. Also known as coriander, this herb has antimicrobial, antioxidant, and anti-inflammatory properties which contribute to keeping your immune system high and fighting off harmful free radicals. 

Tomato talk

With over 10,000 tomato varieties, it’s hard to not find at least one of these fruits likeable. Choose a color, size, and even shape with these guys! You can often find them at the base of savory sauces, or as a healthy, vibrant addition to any recipe. From pasta and salads to tacos and soups, almost any recipe can use a hearty serving of tomatoes. 

Fresh, juicy tomatoes are just one of the several pieces of produce to be found in your Farmbox Direct orders. From the comfort of your home, you can order groceries to be delivered with a few button clicks. Receive staple kitchen ingredients such as tomatoes and onions on a weekly or bi-weekly cadence, easily and stress-free. We are a fruit and vegetable delivery service that wants to make it simple for you to eat healthy and cook creative, delicious recipes. 

Now let’s jump right into this shredded chicken taco recipe. Be sure to try the recipe out for yourself and give us a tag at @FarmboxDirect and make sure to use the hashtag #FarmboxDirect #FarmboxLiving so that we can see how the recipe turns out. Happy cooking!

shredded chicken tacos
shredded chicken tacos

Ingredients

8 small corn Tortillas

Shredded Chicken

3 large chicken breast

4 oz green chilis, canned

2 tbsp tomato paste

1 tbsp chili powder

1 tbsp cumin

1/2 tsp sea salt

Pico de Gallo

4 medium tomatoes

½ cup white onion, finely chopped

¼ cup cilantro, packed

½ jalapeno, finely diced seeds and ribs removed

½ lime, juiced and zested

salt to taste

Directions

  1. Prepare chicken by adding the chicken breast, chilis, tomato paste, chili powder, cumin, and sea salt to a pressure cooker and cook on high for 15 minutes. Note: this can also be down in a slow cooker, cooked on high for 3-4 hours.
  2. While the chicken is cooking, prepare the pico. Slice tomatoes into small cubes. Finely dice the white onion, roughly chop the cilantro, and finely dice the jalapeno, removing the seeds and ribs. Note: feel free to use the whole jalapeno if you like it spicy!
  3. In a bowl, combine the tomatoes, onions, cilantro, and jalapeno. Juice and zest the lime and add to the bowl. Stir to combine and salt to taste.
  4. Once the chicken is cooked, shred with two forks.
  5. Optional: toast corn tortillas on a seasoned cast iron skillet over medium-high heat until light charred on each side, about 20-30 seconds per side.
  6. Assemble tacos by adding chicken and topping with pico. Enjoy hot!
shredded chicken tacos

 

Shredded Chicken Tacos with Homemade Pico

Ashley Tyrner
Print Recipe Pin Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Servings: 4
Author: Ashley Tyrner

Ingredients

  • 8 corn tortillas small

Shredded Chicken

  • 3 chicken breasts large
  • 4 oz green chilis canned
  • 2 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1/2 tsp sea salt

Instructions

  • Prepare chicken by adding the chicken breast, chilis, tomato paste, chili powder, cumin, and sea salt to a pressure cooker and cook on high for 15 minutes.
    Note: this can also be down in a slow cooker, cooked on high for 3-4 hours.
  • While the chicken is cooking, prepare the pico. Slice tomatoes into small cubes. Finely dice the white onion, roughly chop the cilantro, and finely dice the jalapeno, removing the seeds and ribs. 
    Note: feel free to use the whole jalapeno if you like it spicy!
  • In a bowl, combine the tomatoes, onions, cilantro, and jalapeno. Juice and zest the lime and add to the bowl. Stir to combine and salt to taste.
  • Once the chicken is cooked, shred with two forks.
  • Optional: toast corn tortillas on a seasoned cast iron skillet over medium-high heat until light charred on each side, about 20-30 seconds per side.
  • Assemble tacos by adding chicken and topping with pico. Enjoy hot!

Did you make this recipe? Share your creation and tag us @farmboxdirect and #farmboxdirect!

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Shredded Chicken Tacos with Homemade Pico