Shredded Chicken Tacos

🧂 Ingredients

• 2 pounds boneless, skinless chicken breasts (see note for precooked chicken)
• ¾ cup salsa
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon chili powder
• ½ teaspoon kosher salt (+ more for poaching chicken)
• ¼ teaspoon pepper
• 1 large lime (zest and juice)
• tortillas, avocado, cheese, sour cream, jalapenos, etc (for serving)

👨‍🍳 Instructions

1. 1

   Place the chicken into a large saucepan and sprinkle with 1 teaspoon kosher salt. Cover the chicken with cold tap water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the chicken is no longer pink. This will take 12-15 minutes. (22-25 minutes if your chicken is frozen.)

2. 2

   Transfer the cooked chicken to a large mixing bowl and shred with 2 forks.

3. 3

   Drain off the poaching liquid from the saucepan and return the shredded chicken to the pan. Add the salsa and seasonings to the pan and bring the mixture to a simmer over medium heat. Simmer until the chicken has warmed through, about 3-5 minutes. If you find the chicken is drying out as it cooks, add a tablespoon of water as it simmers.

4. 4

   Remove the skillet from the heat. Add the zest and juice the lime to the chicken mixture and stir to combine.

5. 5

   Serve the shredded chicken taco meat on warmed corn tortillas or flour tortillas, with desired toppings of your choice.