Braised fall of the bone chicken tacos is a perfect weeknight meal that you can pull together with all the fixings in 30 minutes. Its the end of school year and a busy time for our family. So I like to make meals that are delicious but also very easy and fast to make using wholesome ingredients. This post will give you everything you need to pull together a taco night any time. A grocery trip to my Fresh Thyme store earlier in the week and a simple meal plan keeps me organized and help us eat better. Spiced Braised Chicken Tacos is a great recipe to have on hand and a great cooking method to learn. Not only because its so easy (trust me make a double batch), but you can also make it in the crock pot or your instant pot, set it in the morning and come home to a delicious dinner. I also love how versatile this recipe is. You can serve the shredded chicken on top of a salad (think taco salad), add it to soups (I have made enchilada soup with it, put it in a sandwich (my kids love to pack it for school rolled in a taco). You can also swap out some of the spices (cumin, and coriander) and add some fresh basil or pesto and melt some mozzarella on top and you got yourself a whole new recipe. But for today we are very happy because we get to eat tacos on a Thursday. @freshthyme #sponsored #freshthymefinds
Ingredients
1.5 pound boneless skinless chicken thighs, or chicken breasts
3 cloves garlic minced
2 tablespoons olive oil
1 tsp coriander
1 tsp cumin
1 tsp all Spice
1/4 tsp cinnamon
1 teaspoon smoked paprika
½ teaspoon garlic powder
salt and black pepper
1 10 Oz can diced tomatoes with jalapeños
corn or flour tortillas
Time saving tip: when you mix the spices for the recipe make a big batch and save it in a spice jar. The spices are also delicious on beef and seafood.
Quick Pickle Red cabbage
3 cups thinly shredded red cabbage
Juice of one lime
Salt to taste
Let all the ingredients marinate while you make the tacos.
Serve this with a simple charred corn Pico de Gallo
1 small purple onion finely chopped
2 tomatoes finely chopped
1/4 cup finely chopped cilantro
1 jalapeño finely chopped and deseeded
Juice of one lime
salt and pepper to taste
1 ear of corn
Directions
In a large skillet heat the olive oil
Add the chicken, and spices
Cook chicken 6-7 minutes per side or until it is cooked through and reaches an internal temperature of 165 degrees F. Add the can of diced tomatoes and garlic and let it simmer for 10 min remove from heat and cool for at least 5 minutes.
Shred the chicken with two forks
Char the corn: remove the husk off the corn and char it. If you have a gas range you can share it straight on your burner rotating often until it’s charred on all the sides. If you don’t have a gas burner you can do this under the broiler or on the grill.
While the chicken is cooking, make the pica de Gallo. combine the chopped tomato, jalapeno, onion, cilantro, charred corn and lime juice in a small bowl. Toss to combine
Char tortillas on the stovetop over the flame until lightly charred
Assemble tacos by placing about 1/4 cup of chicken into each tortilla. Top with a few tablespoons of the pica de Gallo and some shredded red cabbage
You can also add: avocados, or guacamole, cheese, sour cream, jalapeños. This is your taco add whatever you like