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Goya Shredded Chicken Tacos

Goya Shredded Chicken Tacos

Cost $12, save $8

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Sauce and Seasoning

    • 🍅 2 (8 ounce) cans Goya Tomato Sauce
    • 2 teaspoons Goya White Distilled Vinegar
    • 🧄 2 teaspoons Goya Minced Garlic
    • 3 ½ teaspoons ancho chile powder
    • 1 teaspoon Goya Ground Cumin
    • 2 teaspoons Goya Oregano Leaf
    • ½ teaspoon sugar
    • 1 pinch Goya Adobo with Pepper, to taste
    • 1 dash Goya Hot Sauce

  • Protein

    • 2 pounds bone-in, skin-on chicken breasts

  • Cooking Oil

    • 2 tablespoons Goya Extra Virgin Olive Oil

  • Toppings and Garnishes

    • 🌮 1 (10 ounce) package Goya Corn Tortillas, warmed
    • 🧅 ¼ cup finely chopped white onion
    • 🍋 1 lime, cut into wedges
    • 🌿 2 tablespoons coarsely chopped fresh cilantro

STEPS

1

In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.

2

Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes.

3

Add reserved tomato sauce mixture to pan; bring to a boil. Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170°F when inserted into thickest part of breast), flipping once, about 20 minutes.

4

Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.

5

Transfer chicken mixture to serving bowl. Serve with warmed corn tortillas. Garnish with white onion, lime wedges, cilantro and hot sauce, if desired.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 30
    Protein
  • 20
    Carbs
  • 15
    Fats

💡 You can replace chicken breasts with chicken thighs for juicier meat.If you prefer less spice, reduce the ancho chile powder or omit hot sauce.Serve with optional garnishes like shredded lettuce, diced tomatoes, or avocado slices to diversify the flavors and textures.