| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 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
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 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
- 2 teaspoons ground cumin
- 2 teaspoons New Mexico or ancho chile powder
- 1 teaspoon ground coriander
- Kosher salt
- 12 hard taco shells
- 2 to 3 tablespoons vegetable oil
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 373 |
| Total Fat | 25 g |
| Saturated Fat | 5 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 13 g |
| Cholesterol | 39 mg |
| Sodium | 454 mg |
Reviews
we love this recipe!!! we don’t do the shells, they were good though when we did it the first time. it has become a staple in the house
What a great easy version for taco night. Super flavorful. My whole family loved them.
Family enjoyed, not labor intensive. Quick weeknight meal.
This recipe was very simple and tasted amazing. The brown sugar adds a nice sweetness along with smoked paprika.
Excellent way to change up taco night
This was simple to pull together and the spices really shine in this recipe. It has well-balanced flavor with just a hint of heat. Will definitely be making again!
This is an amazing, delicious recipe! I changed nothing! Thank you Mrs. Curry!!!!!!
This is a go to recipe for Taco Tuesday! I make a mango salsa & cilantro lime sour cream to top mine rather than radishes & avocados.
I also use this as a base for chicken nachos too (I season the tortilla chips the same way she seasoned hard shells)! It’s delicious
Yum
Yummy tacos! Loved seeing Steph in the video!