Ingredients

The following ingredients have 4 Servings
  • 3 Tablespoons cumin
  • 1 Tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground pepper
  • 4 boneless skinless chicken breasts
  • 1 1/2 Tablespoons homemade taco seasoning
  • 1 Tablespoon tomato paste (or ketchup)
  • water
  • 12 taco shells
  • 1 cup chopped tomatoes
  • 2 avocados (peeled and chopped)
  • 1 1/2 cups lettuce (shredded)

Instruction

  • Make the seasoning:
  • Mix all spices together in a little glass jar. You can double the recipe if you want to, just keep it sealed so it stays fresh!
  • Make the tacos: Place the chicken breasts in a heavy bottomed sauce pan and cover with water, or chicken broth if you prefer.
  • Bring to a boil, then reduce heat to a simmer. Simmer until cooked through…about 20 minutes. Check the temperature in the middle of the breasts, it should reach 170 degrees.
  • Let the chicken cool, then drain most of the liquid out of the pan. Shred the chicken and place back in the pan. Add the tomato paste or ketchup, (if I don’t have tomato paste, I just use ketchup, it works in a pinch!). Add your seasoning…I start with about 1 1/2 tablespoons and go from there, adding more as needed.
  • Heat through, and add more water if the chicken seems too dry. Once it’s heated through and seasoned to your liking, spoon into shells and add your toppings.