The best thing about our shredded chicken taco bowls? Next to no washing up!
Spiciness and topping choices can be altered to suit everyone’s taste, therefore this is a sure fire crowd pleaser.
For more spicy inspiration, check out our other dishes.
Shredded Chicken Taco Bowls
Ingredients
- 2 tsp ground cumin
- 2 tsp ground coriander
- 3 garlic cloves, crushed
- 200ml passata
- 75g chipotle paste
- 6 chicken breasts
- ½ lime, juiced
- 6 large tortillas
To serve: optional
- Greek yoghurt
- Lime wedges
- Grated mild cheddar
- Diced tomatoes
- Sliced radishes
- Diced jalapenos
- Sliced avocado
- Lettuce
Steps
- Step 1
Add the vegetable stock, spices, garlic, passata, chipotle paste and an inch of water to a large pan. Place on the heat and bring to a simmer.
- Step 2
To the simmering spices, add the chicken breasts.
- Step 3
Poach the chicken for around 15-20 minutes until cooked through.
- Step 4
While the chicken is poaching, preheat the oven to 190C/170C fan make the taco bowls. Brush each tortilla with a little olive oil before tucking into a small oven proof dish, and hold in place using foil. Cook the tortilla for 8-10 minutes, or until crisp. It may be easier to do these in batches.
- Step 5
Shred the chicken using two forks before assembling your taco bowls.
- Step 6
Put a thin layer of lettuce in the bottom to avoid the taco going soggy, before layering with chicken, yoghurt, cheese, tomatoes, avocado and any other topping that takes your fancy.
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By The Healthy Employee
- Servings: 6
- Meals or Courses: LunchMains
- Dish Type: SpicyWraps and pittas
- Seasons and Occasions: AutumnBonfire NightHalloweenSpringSummerWinter
- Difficulty Level:
- Ratings:
- Created: October 10, 2019
