spicy shredded chicken tacos

So Delicious!  First you have to make the poached shredded chicken.  You can do this up to 4 days in advance.  Poached shredded chicken is super versatile.  You can use it in hundreds of ways to make a quick high protein/low fat meal.

Poached Shredded Chicken Breast

(makes about 4 cups shredded chicken)

1 onion, quartered

2 garlic cloves, smashed but whole

1 whole chicken breast on the bone, skinned and split

1/2 tsp. dried thyme or oregano

1 1/2 tsp. salt

Directions for poaching chicken

1. Combine 2 1/2 quarts of water, the onion, and the garlic in a large pot, bring to simmer over med. heat.  Add chicken breasts and return to simmer.  Skim off any foam, then add dried herbs.  Cover partially, reduce heat to low and simmer for 15-20 minutes (until the chicken is cooked through).  Add salt. Allow chicken to cool in the broth.

2. Remove chicken from broth, shred by pulling strips off the top of the breast down.  Strain the chicken broth and freeze for a light chicken stock.  Store your shredded chicken in an airtight container in the fridge.  Use within 4 days.


Spicy Shredded Chicken Tacos


2 tsp. canola oil
1 small onion chopped
3 garlic cloves pressed
2 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. dried oregano
1/4 tsp. cayenne pepper
1 pound shredded poached chicken
1/2 cup canned crushed tomatoes
1/2 cup gluten free chicken stock
1 tsp. sucanat
2 tsp. apple cider vinegar
ground black pepper

Heat oil in med. skillet over med. heat until hot (2 minutes); add onion and cook, stirring occasionally until softened (about 4 minutes). Add garlic, spices and 1/2 teaspoon salt; stir constantly for about a minute. Add shredded chicken breast . Add crushed tomato’s, chicken stock, sucanat and vinegar; bring to simmer. Reduce heat to med/low and simmer uncovered for 10 minutes (stirring frequently) mixture should not be completely dry. Adjust with salt and pepper to taste.

Taco shells
use organic soft corn tortillas or organic crisp ones. or fry some up and make your own crisp shells.

serve with-

salsa- I made a quick salsa with one large chopped tomato, 1/4 chopped white onion and 1 VERY hot chopped birds eye pepper


cheese and sour cream for the dairy eaters.


  1. This looks delicious.

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