Shredded Chicken Tacos With Cabbage Slaw

Serves 6-8 

Shredded Chicken

2 tbsp. extra virgin olive oil

1 lb. boneless skinless chicken (breast or thighs) 

1/2 large white onion, chopped

1 cup shredded carrots

1 cup sliced celery 

1 (4 oz.) can diced green chiles 

1 (14.5 oz.) can fire-roasted tomatoes

2 tsp. chili powder

2 tsp. paprika

1 tsp. cumin

Salt and pepper to taste

Slaw

2 tsp. extra-virgin olive oil

2 tsp. lime juice

Salt and Pepper to taste 

2 cups thinly sliced green cabbage 

Additional ingredients 

8-12 warmed corn tortillas

1 can black beans, drained and rinsed 

  1. Heat the olive oil in a large saucepan over medium high heat. Add the chicken, and cook for 3-4 minutes, until browned on all sides.

  2. Add the onion, carrots, celery, tomatoes, green chiles, chili powder, paprika, cumin, a little bit of salt and pepper to taste, and one cup of water to the pot. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook until the chicken is tender and easily shreds, about 30-40 minutes. 

  3. Meanwhile, prepare the slaw. In a large bowl, stir together the olive oil, lime juice, and salt and pepper to taste. Toss with the cabbage and set aside. 

  4. Once the chicken is cooked all the way through, gently shred with two forks. Place the chicken on the warmed tortillas, top with black beans and slaw.


Tips

  • This recipe contains more veggies than a typical shredded chicken recipe, but it’s one of my favorite “hacks.” Once everything is tender and pulled apart, you can barely notice the vegetables.

  • You could also prepare the chicken in a slow cooker, pressure cooker, or Instant Pot.

  • You can also use diced or chopped carrots as opposed to shredded, but shredded carrots work the best.

  • You can use a Mexican or taco blend seasoning as opposed to the dry seasonings if that’s easier for you.

  • You can swap the tortillas for lettuce wraps if you want to avoid the extra carbs.


Ben Mastracco