Dairy-Free Shredded Chicken Tacos
Elevate taco night with these irresistible Dairy-Free Shredded Chicken Tacos, a flavorful and wholesome option perfect for any crowd. Tender chicken breasts are simmered in a zesty blend of chicken broth, lime juice, and aromatic spices like cumin, paprika, and chili powder for a bold, savory taste. The shredded chicken is served on warm corn tortillas and topped with fresh ingredients such as creamy avocado slices, crisp lettuce, juicy tomatoes, and aromatic cilantro, creating the ultimate combination of texture and vibrant flavors. Completely dairy-free and easy to prepare in under an hour, this recipe is perfect for those with dietary restrictions or anyone looking for a lighter take on classic chicken tacos. Pair them with lime wedges for an extra burst of citrus and enjoy this customizable dish that’s bound to be a new favorite at your next gathering!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup chicken broth
- 2 tablespoons lime juice
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 corn tortillas
- 2 ripe avocado, sliced
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 0.5 cup sliced red onion
- 0.5 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
Place the chicken breasts between two sheets of plastic wrap or in a zip-lock bag and pound them to an even thickness with a meat mallet.
In a large skillet, heat the olive oil over medium heat until it is shimmering. Add the chicken breasts and sear for 2-3 minutes on each side, until golden brown.
In a bowl, mix together the chicken broth, lime juice, paprika, cumin, garlic powder, onion powder, dried oregano, chili powder, salt, and black pepper.
Pour the mixture over the chicken in the skillet. Bring to a boil, then reduce the heat to low. Cover the skillet and let the chicken simmer for 20-25 minutes, or until it is fully cooked and tender.
Remove the cooked chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
Return the shredded chicken to the skillet and toss it in the sauce until well-coated. Simmer for another 5 minutes to let the flavors meld.
Warm the corn tortillas on a dry skillet over medium heat for about 30 seconds per side or until pliable.
Assemble the tacos by placing a generous amount of shredded chicken onto each tortilla. Top with sliced avocado, shredded lettuce, diced tomatoes, sliced red onion, and chopped cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
3398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.0 g | 150% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3960 mg | 172% | |
| Total Carbohydrate | 329.7 g | 120% | |
| Dietary Fiber | 74.0 g | 264% | |
| Total Sugars | 21.6 g | ||
| Protein | 268.8 g | 538% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 702 mg | 54% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5615 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
