Pulled Chicken Tacos

Tacos are so much more that food for Tuesday and Thursday

Tacos. One of life’s pleasures. One of my favorite things to do when I lived in NYC was to go to Hell’s Kitchen and pop around the numerous taquerias on a warm summers afternoon. So many good times were spent walking through Central Park then down into Hell’s Kitchen for margaritas and tacos. This recipe is inspired by all those good times.

Most people tend to buy a cheap packet of taco seasoning without realizing that most of the ingredients are already in your kitchen. On top of that, those packets contain junk that does not need to be in your body. Today, I’m going to show you guys how to make healthier pulled chicken tacos with delicious warm, whole wheat flour tortilla wraps (or corn tortillas if you are gluten free), homemade guacamole, and a homemade sour-cream alternative.

I confess, I used store bought salsa here, but only because its made fresh at a local store and it’s amazing! If you’re buying salsa, try to stick to ones that contain the most natural ingredients. The more ingredients on the list that you don’t know, the further away you should stay from it.

 

For the Guacamole
Ingredients
  • 3 Ripe avocados
  • 1 Small tomato, seeds removed
  • 1 Small red onion
  • 2 Cloves garlic, minced
  • Juice of 1 and 1/2 fresh limes
  • Handful fresh cilantro (coriander)
  • 1/2 Teaspoon chili powder
  • 1/2 Teaspoon red chili flakes
  • 1 Teaspoon cumin
  • 1/2 Teaspoon each Salt & Pepper
Instructions
  • Remove seeds and dice tomato
  • Finely dice 3/4 of the red onion
  • Finely chop the cilantro
  • Add the avocados to a bowl and mash gently (leave chunks – if you mash it too much here it will go to mush by the time you’re done)
  • Add the tomato, onion, garlic and spices
  • Add the cilantro, and the lime juice and gently stir together. Mix harder if you prefer a smoother texture. Save in a sealed container in the fridge.

 

For the Healthy Not So Sour Cream

I like to have healthy alternatives, so here’s my greek yoghurt version of sour cream. This contains dairy (yoghurt). Do not consume this is your are lactose intolerant.

  • 1 small pot full fat plain greek yoghurt
  • 1/4 teaspoon each salt&pepper
  • Zest of 1/2 a lime (do not put in lime juice – it will be too runny)

** If you fancy adding a little Va Va Voom, add a dash of cayenne pepper too

 

For the Pulled Chicken Tacos
Ingredients
  • 2 Chicken breasts
  • Whole wheat flour tortillas (Or corn tortillas if Gluten-Free)
  • 1/2 Red pepper – diced
  • 1/2 Green pepper – diced
  • 1/2 red or white onion – diced
  • 2 tablespoons olive oil
For the Taco Seasoning
  • 1 and 1/2 Tablespoons chili pepper
  • 1 Teaspoon garlic powder
  • 1/2 Teaspoon onion powder
  • 1 Teaspoon paprika
  • 1 Teaspoon cumin
  • 1/2 Teaspoon oregano
  • 1/2 Teaspoon red pepper flakes
  • 1 Teaspoon each salt & pepper

 

Instructions
  • Pre-heat the oven to 400°F / 204°F
  • Mix the ingredients for the taco seasoning together
  • Slice the chicken breasts in half, drizzle in olive oil and cover in half of the taco seasoning
  • Wrap the chicken in foil and place in the oven on a tray for 20-25 minutes, or until cooked.
  • Once cooked, remove the chicken and allow cool slightly
  • Place the chicken on a chopping board, and pull apart using two forks
  • Add 1 tablespoon olive oil, peppers and onion to a pan on medium to high heat for 3 minutes
  • Add the chicken and taco seasoning to the pan, and toss everything together
  • If needed, add the other tablespoon of olive oil
  • Allow cook for 3-4 minutes then remove from heat
  • To heat the tortillas, add them one by one to a clean pan on high heat (no oil), flipping after a few moments
  • To serve, I usually put the chicken in a bowl, the guac in a bowl and the salsa in a bowl. This lets everyone choose how they want to make their tacos.

 

Top Tip

I love cheese on my tacos. Put some chicken on a plate and add grated cheese on top, place under a grill (broil) or microwave to melt the cheese, then use it on your tacos.

 

Enjoy!

 

Love, Laura