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Test Kitchen Approved

Achiote Rubbed Chicken Tacos

Recipe By Savory Spice Test Kitchen

Prep Time

0 Hours 10 Minutes

Cooking Time

0 Hours 25 Minutes

Recipe By Savory Spice Test Kitchen

This easy shredded chicken taco comes together in no time and works with any of your favorite Southwestern seasonings.

Serving Suggestions

Serve everything family-style with garnishes on the side so everyone can build their own tacos. Highly recommend serving with our tangy Mole Verde Sauce as the salsa.

Ingredients

2 small boneless, skinless chicken breasts

2 Tbsp. San Andreas Achiote Rub

2 Tbsp. vegetable oil

1 medium carrot, peeled and cut into matchsticks

8 to 12 corn tortillas

Optional garnish: salsa of choice, cheese of choice, thin sliced red onion, cilantro leaves

Other seasonings to try:




Savory Spice ingredients in this recipe

  • El Diente Southwestern Seasoning

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  • Chimayo Chorizo Sausage Spice

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  • La Plata Peak Adobo Spice

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Directions

Place chicken breasts in a large zip top bag and seal. Use a mallet or meat tenderizer to pound the breasts into cutlets about 1/2-inch thick. Remove cutlets from bag and sprinkle each generously with 1 Tbsp. of seasoning to coat. Heat oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3 to 4 min. per side, or until cooked through and slightly charred. Cover skillet to keep oil from splattering. Transfer chicken to a plate and cover with foil for at least 5 min. to rest. Use two forks to shred the chicken into pieces and transfer it to a serving bowl. Meanwhile, throw the carrots into the same skillet you used to cook the chicken (without cleaning it out) and cook over medium-high for about 5 min. or until barely tender and slightly browned. Transfer carrots to a serving bowl.

When ready to serve tacos, heat the tortillas: wrap in damp paper towel and microwave for 30 seconds, toast in a dry skillet 30 seconds a side, or set over a gas stove flame for a few seconds a side.