It’s Taco Tuesday, everybody!
Well in my case it’s tacos I ate on Super Bowl Sunday AND ate on not-so-meatless-Monday, that I happen to be eating on a Tuesday.
AND will also maybe be gobbling up again on Wednesday–Thursday–Friday.
When I like something (like reeeeally like it to the point of making embarrassing, low octave, rumbly MMrrrMMm sounds through mouthfuls of food while I cross my eyeballs), I just want to eat it again and again and again. It’s the food version of putting your favorite song on repeat for a week straight while your tastebuds have an endless dance party. Terribly sorry, dear neighbors, for all the Tacos & T-Swift.
I’m also that person that finds a plain t-shirt that fits just-so and proceeds to buy it in every color. Just in case I never find another perfect tee ever again.
Addictive personality much? YES. Case and point…me and my three week relationship with these tacos.
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Can’t stop. Won’t stop. Too much tasty.
These shredded chicken street tacos are everything that is addicting about savory food – they’ve got that whole slightly salty, sorta spicy, wrapped in a toasty tortilla, gooey cheesy thing happening.
Warm tortillas topped with a pinch of melted cheese, wrapped around that tender shredded chicken that is sporting some crispy edges after a few hot minutes under the broiler.
Remember that chicken recipe I posted earlier this week? The one that I said was so good folded up into cute little street tacos? This recipe right here –> Crockpot Salsa Chicken
THAT’S the one we are using today for these bad boys.
Lean, protein-packed chicken breasts that stay tender and juicy like dark meat chicken (but aren’t). Spice things up with a little of your favorite salsa, maybe some of that almighty green guac, crunchy shredded cabbage, and fresh cilantro and you are in business my friend.
These make the perfect plate to throw together for your hungry self and stuff into your face after a long day. Since we are using chicken we already cooked ahead of time, these come together in under ten minutes. And if you’re extra speedy, I bet you could make them even faster than that.
Eating these feels like you’re grabbing takeout from your favorite taqueria minus the guilt, plus some extra dollars in your pocket. The meat hasn’t been cooked in any oil, nothing has been fried, and you are totally in control of all the toppings. You can put whatever you like on them.
If you’re not keen on eating a lot of cheese or sour cream, you can just omit or adjust the amount of those ingredients. The beauty of these little guys is that you can tailor them to your unique dietary wants and needs.
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These work great for crowds. Everyone can create their own without feeling socially awkward or having to ask for a modification.
For example, my guy Billy is over six feet tall and has a job that keeps him on his feet a lot. I am five feet and some odd inches (let’s just call it five-foot-small) and in addition to my blogging (which involves a lot of computer and desk time sitting motionless on my keester) I am also a tax preparer & bookkeeper (again, pretty heavy on the aforementioned computer and butt-sitting time). So our dietary needs, activity levels, and desired food intake are VASTLY different.
Ok. Full disclosure. My desired food intake probably IS equivalent to that of a TEN foot tall lumberjack of a man who wrestles bears and believe that mayonnaise is one of the greatest condiments on planet earth. BUT my intentional food intake is a lot different.
One of my favorite swaps is a little bit of 0% fat organic Greek yogurt in place of sour cream or crema. It is killer in a burrito, on nachos, and OF COURSE in these mini tacos. The thick Greek yogurt adds that familiar bit of tangy creaminess that you crave without contributing fat to the equation.
These are a life-saver when it comes to throwing get-togethers where there’s lots more mouths to feed than you’re used to cooking for. Setting up a build-your-own-taco bar will help keep you out of the kitchen so you can enjoy all that food – um, I mean enjoy the company of your family and friends.
Let your guests do a little bit of the work for you (under the guise of you being so gracious and generously offering up LOTS of customization options). You are basically making a tiny Chipotle restaurant in your kitchen by setting out all the ingredients for people to assemble however many mini tacos they please. You can set the crockpot to “keep warm” and set it next to the toppings spread you have lovingly laid out, and you are good to go.
If you want to keep things extra EXTRA simple, you can just microwave all the tortillas until they are warmed through and set them out in a big pile and skip the broiling altogether.
Although, if you’re making this for yourself. Let me just say. That melty cheese action? You won’t want to miss out on that.Print
Simple recipe for gluten-free Shredded Chicken Street Tacos using lean chicken breasts & NO oil. Top with cilantro, cotija cheese, salsa, & crunchy cabbage!
- tortillas (street taco sized)
- Crockpot Salsa Chicken
- shredded Monterey jack cheese
- crumbled cotija cheese
- sliced Limes
- crema / sour cream / 0% fat organic Greek yogurt
- fresh cilantro
- shredded cabbage
- Set oven to broil (if you have a high or low setting option, select high)
- Lay out the tortillas on a baking sheet (you do not need to grease it beforehand). Set out as many as will fit on the tray without overlapping with one another.
- Sprinkle a little pinch of Monterey jack cheese on each tortilla.
- Place a bit of pulled chicken on top of each cheesy tortilla.
- Once oven has preheated, place the tray in the oven to broil for 4 minutes (keep an eye on them or you could end up with mini tostadas instead).
- Once cheese has melted and tortillas are warmed through, remove from oven and add your choice of toppings.
If you want to keep things super simple or don’t prefer the melted Monterey jack cheese, you can skip the oven. Heat the tortillas in the microwave (for about 15-20 seconds max) until just warmed through and pliable, add chicken, and toppings.
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