Gluten-Free Shredded Chicken Tacos
Whip up a fresh and flavorful dinner with these Gluten-Free Shredded Chicken Tacos, perfect for a quick, wholesome meal the entire family will love! Featuring tender, juicy shredded chicken seasoned with a vibrant blend of spices like cumin, paprika, and chili powder, this recipe is sure to elevate your taco night. Nestled in warm gluten-free corn tortillas and topped with crisp shredded lettuce, juicy diced tomatoes, creamy avocado slices, grated cheddar cheese, and a zesty splash of lime juice, these tacos deliver a deliciously satisfying bite every time. Ready in just 35 minutes, this easy-to-follow recipe combines bold flavors, easy cooking techniques, and healthy ingredients for a stress-free dining experience. Serve these customizable, crowd-pleasing tacos with a sprinkle of fresh cilantro for a naturally gluten-free dinner that's perfect for busy weeknights or entertaining guests!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1.5 teaspoons Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Chicken broth
- 8 pieces Gluten-free corn tortillas
- 1 tablespoon Fresh lime juice
- 0.25 cup Chopped fresh cilantro
- 2 cups Shredded lettuce
- 1 cup Diced tomatoes
- 1 piece Sliced avocado
- 0.5 cup Grated cheddar cheese
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels.
In a small bowl, mix together the onion powder, garlic powder, ground cumin, paprika, chili powder, salt, and black pepper.
Rub the spice mixture evenly over both sides of the chicken breasts.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear them for about 4 minutes on each side, until golden brown.
Pour in the chicken broth, reduce the heat to medium, and cover the skillet.
Simmer the chicken for 10 minutes or until fully cooked and juicy.
Remove the chicken from the skillet and let it rest for 5 minutes.
After resting, shred the chicken using two forks by pulling the fibers apart.
Warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds.
To assemble the tacos, fill each tortilla with shredded chicken.
Top the chicken with shredded lettuce, diced tomatoes, sliced avocado, and a sprinkle of grated cheddar cheese.
Drizzle fresh lime juice over the tacos and garnish with chopped cilantro.
Serve immediately and enjoy your gluten-free shredded chicken tacos!
Nutrition Facts
Calories |
2194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 3986 mg | 173% | |
| Total Carbohydrate | 229.3 g | 83% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 16.4 g | ||
| Protein | 156.7 g | 313% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1020 mg | 78% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2929 mg | 62% | |
*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.
