Weekend Recipes: Pulled Chicken Tacos

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Everyone loves tacos right?!? This pulled chicken taco recipe is easy to make and healthier than fast food alternatives.

What You Need

  • 8 bone-in chicken skinless thighs
  • 2 tbsp chipotle paste
  • 2 tablespoons extra virgin olive oil
  • Barbecue sauce
  • Cajun seasoning
  • 1 chopped oninion
  • 2 cans of drained and rinsed black beans
  • 1 can of re-fried beans
  • 1 small, ripe avocado, diced
  • Shredded Lettuce
  • 8-12 whole wheat tacos (soft or hard)

How To Make It

Preheat oven at 320 F. Cover chicken evenly with olive oil. Rub the chicken thighs with 1 tbsp of the chipotle paste and Cajun seasoning . Mix the remaining chipotle paste with barbecue sauce, water, and half the onion. Transfer as much sauce into roasting pan as possible. Cover twith foil and bake for 1 hr, uncover, increase the oven to 360 F and bake for another 20 mins. Mix the remaining onion with the lime juice and some salt, and set aside while the chicken cooks. Mix all the beans in a saucepan with water, ready to heat to serve. When the chicken is really tender, use two forks to shred the meat into the sauce (discard bone). Keep covered with the foil while you heat the beans for 5-10 mins until piping hot and not too wet, and warm the tacos following pack instructions. Stir the avocado and coriander leaves into the lime-onion mixture. Serve the pulled chicken and beans with shredded lettuce and tacos, or rice and lime wedges to squeeze over, if you like. Top with a spoonful of the avocado salsa.

Nutritional Value

This recipe makes six servings and has around 340 calories, 11 grams of fat, and 30 grams of protein per serving (does depend on the taco shells used).