Recipe: Spicy Chicken Soft Tacos

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Small/Medium Chicken Breast
Olive Oil
Chili Powder
Onion Powder
Garlic Salt
Crushed Red Pepper Flakes
Smoked Paprika
Ancho Chili Powder
Chipotle Chili Powder
Cilantro Leaves
Minced Garlic
Lime Juice


  • When I first created this recipe, I eyeballed most ingredients. I’ll estimate here, but recommend you eyeball for your own tastes
  • I use all McCormick spices because they’re gluten free
  • I mostly use McCormick Cilantro leaves because I’m bad about keeping fresh cilantro on hand & fresh produce is expensive & I’m poor
  • I use the bottled lime juice (ditto fresh produce)2019-07-10 13.17.32-1-3
  • I use minced garlic because clove garlic is a pain in the ass—I said what I said
  • Boil chicken in about 2 2/3 cup water
  • Combine in a separate bowl, stir, & set aside: 1/4 cup of olive oil (do not use too much oil), 1-2 tbsp cumin, 1/2 tsp onion powder, 1/2 tsp chili powder, 1/2 tsp garlic salt, 1/8 pepper, 1/8 crushed red pepper flakes, 1/8 smoked paprika, 1/8 ancho chili powder, 1/8 chipotle chili powder, 1/2 tsp cilantro leaves, 1 tbsp minced garlic, 3 squeezes of lime juice from the bottle
  • Remove chicken from water and shred chicken
  • Place shredded chicken in olive oil mix and stir
  • Keep about 1/4 cup of the boiling chicken broth in the pot and stir in the olive oil & chicken mix
  • Set the remaining chicken broth aside; I use it to clean out the mixture bowl dumping it in the boiling olive oil-chicken mix
  • Boil the mixture down

  • Heat 3 gluten free white corn tortillas; I use Mission if La Banderita is not available
  • Add chicken to tortillas, chopped red cabbage, avocado, Sargento Fine Cut Shredded Cheddar Cheese, tomatoes, & Marzetti Avocado Ranch Dressing
  • One of my favorite meals. Enjoy.
  • Addendum: You can substitute bean (black or pinto) for chicken. Mash them up while cooking.
  • 2019-07-10 13.17.32-1-1

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