Ingredients
Units
Scale
- 1 lb chicken tenders
- 1 yellow onion (diced)
- 4 garlic cloves (minced)
- 2 tbsp olive oil
- 3 tsp chili powder
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp red pepper flakes
- 1/2 tsp oregano
- 8 oz can tomato sauce
- 3/4 cup water
- 1/4 cup fresh cilantro
- 10–12 corn tortillas
- 1 pkg shredded cheddar cheese
Optional Toppings
- avocado
- lettuce
- cilantro
- diced tomatoes
- cheddar cheese
- salsa
- hot sauce
Instructions
- Preheat oven to 425.
- Add 8 cups or water and chicken breasts or tenders to a pot. Boil chicken for 10-12 minutes. Remove chicken from pot and let cool for a few minutes, then shred with a fork.
- In a large large sauce pan or dutch oven, add olive oil and yellow onion. Saute the onion for about 5 minutes. Then add the garlic and sauté for 1 more minute.
- Add the spices, tomato sauce, water and shredded chicken to the pan. Bring to a boil and then let it simmer for 5 more minutes.
- Place several rows of corn tortillas on a baking sheet. Brush olive oil on each side of the tortilla. Add a bit of cheddar cheese and taco meat to the center top half of the tortilla and fold the other half over, pressing down to hold the tortilla shell shape. Bake in the oven for 7 minutes. Remove the pan and flip the tacos onto the other side and bake for another 5 minutes until the taco shells are crispy.
- Top with your favorite toppings (avocado, lettuce, cilantro, diced onion, tomato). Enjoy!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: dinner, Lunch, Main Course
- Cuisine: Mexican, Tex-Mex