' Shredded Chicken Street Tacos paired with Mono Tempranillo - Vino Mas
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Shredded Chicken Street Tacos paired with Mono Tempranillo

INGREDIENTS
SHREDDED CHICKEN:
  • Approximately 3 lbs boneless skinless chicken thighs, trimmed of excess fat
  • 2 tablespoons olive oil
  • 2 cloves of garlic , minced
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/4 - 1/2 teaspoon cayenne pepper
  • 1 teaspoon coarse salt

FOR SERVING:
  • Flour or corn street taco-style tortillas
  • Chopped onion
  • Chopped avocado
  • Cilantro
  • Other toppings as desired

INSTRUCTIONS
  1. In a large bowl combine olive oil with minced garlic, spices, and salt. Add chicken thighs and toss until chicken is evenly coated in spice mixture.
  2. To cook on the stovetop: Preheat cast iron or heavy-bottom skillet over medium high heat. Add 1 tablespoon vegetable oil and coat bottom of the pan. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
  3. To cook on the grill: Preheat grill to medium high heat. Cook chicken 4-5 minutes on each side until well-browned and completely cooked through.
  4. Let cooked chicken rest for a few minutes, then shred with two forks or an electric mixer.
  5. Serve with warmed tortillas and desired toppings.
  6. Store leftover chicken in the fridge for up to 1 week.

Completely Delicious:  https://www.completelydelicious.com

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