Pulled Chicken Tacos

You know I love trying different taco recipes often so I've done many MANY variations. I think this one may just be my new favorite.  

You can really top it with anything you'd like, but my recommendations are red onion (or pickled red onion), fresh cilantro and definitely do not skip the fresh lime. The acidity really compliments the richness.

Also, sometimes you don't know if you want flour tortillas or shells so why not mix it up and have both?? 

 For the Chicken

1 TBLSP Avocado Oil

1 lb Chicken Breast

1 tsp Salt

A few fresh grindings of fresh pepper

2 tsps Garlic powder

2 tsps Onion powder 

2 tsps Paprika

2 tsps Chili powder

1 tsp Cumin

For the Sauce

1 TBLSP Avocado Oil

2 TBLSPS Flour

2 TBLSPS Tomato Paste

2 Chipotle Peppers with Adobo, minced

2 Cups Chicken Stock

Pinch of sugar

The Rest

12 Taco sized Flour tortillas, shells or a mix of both 

Sliced red Onions or Pickled red Onions

Cilantro

Limes

*Optional 

Shredded Lettuce

Tomato 

Avocado

Fat free Sour Cream

Directions

Heat a pan over medium heat and add the Avocado oil.

Season the chicken breasts and cook for about 6 minutes per side until browned and cooked through. 

Remove to a plate and set aside.

Add the other TBLSP of oil and stir in the flour, cooking for a minute or to remove the raw flour taste. Add in the tomato paste doing the same. 

Stir in the minced chipotle peppers in adobo, the chicken stock and pinch of sugar.

When thickened add back in the chicken, pull apart with two forks to shred and let cook for another couple of minutes until warmed through.

Serve in flour tortillas or taco shells (or both) and finish with desired toppings.

4 servings

Approximately 15 grams of unsaturated fat per serving and 1 gram of saturated fat per serving using taco shells (based on the Ortega brand)

Approximately 12 grams of unsaturated fat per serving and 1.5 grams of saturated fat per serving using flour tortillas (based on Mission brand)