These Mexican-style tacos fill corn tortillas with spiced shredded chicken for a juicy main dish.
18 min prep 16 min cook 5 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook the chicken in salted water for 12 minutes.
Rest the chicken for 5 minutes, then shred along the fibers.
Mix the dried pepper sauce with vinegar, garlic, and cumin.
Turn the shredded chicken with the sauce in a pan for 6 minutes so the meat absorbs it.
Warm the tortillas for 1 minute and divide the chicken filling among them.
Serve the tacos with onion, cilantro, and lime.
💡 Tip: Shredding the chicken after cooking helps it hold the sauce better inside the taco.
🍽️ Serving suggestion: Serve the tacos hot with onion, cilantro, and lime.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~322
kcal calories
23
g protein
26
g carbs
14
g fat
2.1g
Sugar
4.3g
Fiber
666.7mg
Sodium
0.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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