- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
These easy shredded chicken tacos are a mix up of two of our favorite recipes — tender shredded chicken and creamy cilantro sauce. You can make both the chicken and the sauce in advance. The chicken will keep in the fridge up to 3 days and in the freezer up to a month. The sauce keeps in the refrigerator for about a week and is delicious spooned onto salads, rice bowls, and eggs.
Ingredient:
- Shredded Chicken
- 1 1/2 pounds boneless chicken thighs (or combination of thighs and breast)
- 1 medium onion, peeled and sliced
- 4 cloves garlic, peeled and lightly crushed
- 1 bay leaf
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground black pepper
- Water
- Creamy Cilantro Sauce
- 1/2 cup sour cream
- 2 tablespoons fresh lime juice
- 1/2 jalapeño, seeds and membrane removed
- 1/2 cup packed cilantro leaves and tender stems
- Salt to taste
- For Tacos
- 12 small corn or flour tortillas
- 1 medium tomato, chopped
- Cheese such as queso fresco for serving
- 1 lime, cut into wedges
