Chicken Tacos

Chicken Tacos

Five In 25

Serves 4

Five Ingredients

1 lb boneless, skinless chicken breasts or thighs

1 packet chicken taco seasoning

1 medium white onion

1 bunch cilantro

Flour or corn taco sized tortillas (8-12 depending on size)

From the Pantry

¼ cup olive oil

1 T red wine vinegar

Add the chicken to a bowl along with 2 T olive oil, vinegar and seasoning packet. Thoroughly coat the chicken in the spices and set aside.

Finely mince the onion and cilantro and set aside.

Add the remaining oil to a large skillet over medium heat and add in the chicken along with about ¼ cup of the diced onion. Get some good color on the first side and flip. Add in ½ cup water and cover the pan. Reduce heat to medium low and simmer/poach the chicken until cooked through, about 10-15 minutes or until 165F internally.

Remove the chicken from the heat and use two forks to shred the chicken and let it soak up the cooking liquid.

Warm the taco shells and serve the chicken in each taco topped with cilantro and onion and any other preferred toppings (we suggest hot sauce and lime!).