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5
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4
votes
Mexican Shredded Chicken Tacos
Tender, juicy, and flavorful shredded chicken flavored with Mexican taco seasonings and filled in crunchy taco shells. It's incredibly yummy and super easy to put together.
Prep Time
3
minutes
mins
Cook Time
12
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner
Cuisine:
Mexican
Servings:
12
Tacos
Calories:
257
kcal
Author:
Radwa
Equipment
Chopping board
Kitchen knife
Skillet
Measuring spoons
Measuring cups
Ingredients
12
taco Shells
1
tablespoon
olive oil
1
red onion
, finely chopped
2
tablespoon
taco seasoning
3
cups
cooked chicken
, shredded
400
g
kidney beans
, drained
½
cup
water
2
cups
mozzarella cheese
1
avocado
, mashed
1
tomato
, chopped
2
tablespoon
fresh cilantro
, roughly chopped
Instructions
Preheat oven to 220°C / 430°F.
Heat the oil in a large frying pan over medium heat, add onion and cook for 2 to 3 minutes until softened.
1 tablespoon olive oil,
1 red onion
Add chicken, taco seasoning, beans and water and cook for 2 to 3 minutes, then turn off the heat.
2 tablespoon taco seasoning,
3 cups cooked chicken,
400 g kidney beans,
½ cup water
Now, divide the chicken mixture between the taco shells, sprinkle cheese on top and bake for 10-12 minutes or until the cheese is melted.
12 taco Shells,
2 cups mozzarella cheese
Top the baked tacos with tomatoes and a tablespoon of mashed avocado.
1 avocado,
1 tomato
Garnish with cilantro.
2 tablespoon fresh cilantro
Notes
If you like soft tacos, use flour or corn tortillas instead.
Nutrition
Serving:
1
Taco
|
Calories:
257
kcal
|
Carbohydrates:
19
g
|
Protein:
17
g
|
Fat:
13
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.02
g
|
Cholesterol:
41
mg
|
Sodium:
219
mg
|
Potassium:
376
mg
|
Fiber:
5
g
|
Sugar:
1
g
|
Vitamin A:
296
IU
|
Vitamin C:
4
mg
|
Calcium:
125
mg
|
Iron:
2
mg