These Pulled Chicken Mini Tacos are quick to make, bursting with flavor, and perfect for serving as party food, as part of a snack platter, or for good old fashioned Taco Tuesday!
Total Time
1hr
5.0
3 Ratings
Author: One Pot Chef Show
Servings:
12
Ingredients
•
2.2
lb
Boneless, Skinless Chicken Thighs
•
1
Tbsp
Tomato Paste
•
2
Tbsp
Honey
•
1
Tbsp
Smoked Paprika
•
1
clove
Garlic
, minced
•
to taste
Salt
•
1 1/2
cups
Water
•
20
Hard Taco Shells
•
2
Tbsp
Olive Oil
•
to taste
Guacamole
•
to taste
Sour Cream
•
to taste
Tomatoes
, diced
•
to taste
Fresh Cilantro
Cooking Instructions
1.
In a medium saucepan on medium heat, add Tomato Paste (1 Tbsp), Garlic (1 clove), Smoked Paprika (1 Tbsp), Honey (2 Tbsp), Olive Oil (2 Tbsp), Salt (to taste) and Water (1 1/2 cups).
2.
Arrange Boneless, Skinless Chicken Thighs (2.2 lb) across the bottom of the pan. Bring to a boil. Simmer for 45 minutes, or until chicken is cooked through.
3.
Transfer the chicken to a large bowl. Using two forks, shred the chicken into small pieces. Return to pan.
4.
Bring the chicken mixture to a boil and simmer for another 5-10 minutes, or until the sauce has thickened.
5.
Fill each Hard Taco Shells (20) with chicken. Top with Guacamole (to taste), Sour Cream (to taste), Tomatoes (to taste) and Fresh Cilantro (to taste), or other toppings of your choice.
6.
Serve and enjoy!
Nutrition Per Serving
CALORIES
301
FAT
12.2 g
PROTEIN
18.6 g
CARBS
26.3 g
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