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Shredded Chicken Tacos

Total Time 40-50 min
5 Servings



  • 2 teaspoons vegetable oil
  • 1 lb boneless skinless chicken breasts
  • 2/3 cup water
  • 1 package (1 oz) Taco Seasoning Mix
  • 20 corn tortillas, warmed


  • Sliced Radish
  • Cilantro
  • Sour cream
  • Thinly sliced onion
  • Diced tomatoes
  • Shredded cheese
  • Diced avocados
  • finely chopped jalapeno
  • Lime wedges
  1. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes on each side to brown.
  2. Add enough water to skillet to come two-thirds of the way up sides of chicken; cover skillet tightly. Reduce heat to low; cook 13 to 15 minutes or until chicken is cooked through, tender and easy to shred. Cool 5 minutes.
  3. Transfer chicken to cutting board; shred with two forks. Discard cooking liquid.
  4. Return shredded chicken to skillet. Stir in 2/3 cup water and the taco seasoning mix; cook over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through and sauce is thickened.
  5. Divide warmed chicken mixture among heated corn tortillas (stacked 2 for each taco). Finish with toppings of choice.

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