Pulled Chicken Tacos recipe | Pulled Chicken Tacos with Seasoned Taco Shells

 Pulled chicken tacos with seasoned taco shells is a dish consisting of shredded or "pulled" chicken meat, usually seasoned with a variety of Mexican-inspired spices, served in a fried or grilled taco shell. Which is also cooked with spices. The dish is usually garnished with toppings such as shredded cheese, lettuce, sour cream, and salsa. Today we will learn such a wonderful recipe in this article.

Ingredients

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

2 tablespoons extra-virgin olive oil

1 medium onion, thinly sliced

2 cloves garlic, finely grated

One 4-ounce can chopped green chiles, drained well

2 teaspoons New Mexico or ancho chile powder

Kosher salt

One 8-ounce can tomato sauce

1 tablespoon light brown sugar

1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups)

12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells

Seasoned Taco Shells:

Kosher salt

2 teaspoons ground cumin

2 teaspoons New Mexico or ancho chile powder

1 teaspoon ground coriander

12 hard taco shells

2 to 3 tablespoons vegetable oil

                     Introduction 

Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping

Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.

Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.

Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage. 

Seasoned Taco Shells:

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.

Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.