DINNER AT HOME
These were the best Shredded Chicken Soft Tacos I have ever made. Better than any Mexican restaurant in Hawaii that I have found. Made them with a low carb tortilla too. This Chicken is packed with flavor and great for Tacos, Burritos, Quesadillas and Tostadas.
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| SHREDDED CHICKEN TACOS |
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| COOK ONION, BELL PEPPERS AND JALAPEÑO UNTIL TRANSLUCENT |
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| ADD TWO CANS OF DICED TOMATOES AND GREEN CHILIS |
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STIR IN ONE TABLESPOON CHILI POWDER, ONE TABLESPOON BROWN SUGAR,
JUICE OF ONE LIME, SALT AND PEPPER.
POUR IN 16 OZ JAR OF YOUR FAVORITE SALSA
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| MIX WELL AND ADD CHICKEN STOCK IF NEEDED TO COVER THE CHICKEN |
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ADD BONELESS SKINLESS CHICKEN BREASTS AND PRESSURE COOK FOR
12 MINUTES ON HIGH HEAT |
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| REMOVE CHICKEN AFTER COOKING |
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| SHRED CHICKEN USING TWO FORKS |
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| PLACE CHICKEN BACK IN THE SAUCE AND HEAT |
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| LET CHICKEN WARM AND TAKE IN THE JUICES |
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| I USED LOW CARB TORTILLAS |
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| ONLY 4 NET CARBS PER TORTILLA |
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| SHREDDED CHICKEN SOFT TACOS |
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| LETTUCE, CHEDDAR CHEESE, PICO DE GALLO, COTIJA CHEESE AND AVOCADO |
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| SHREDDED CHICKEN TACOS ON THE LANAI |
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| THE BEST CHICKEN TACOS EVER! |
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