We are in the middle of a crazy heat wave here in the NYC area… I’m talking high-90s every day (and I believe we had a “feels like 107!” at one point yesterday afternoon). While I do enjoy the summer months, sweating my way through the day is not my favorite activity.
For some reason when it’s hot out, I CRAVE spicy food. I think it’s because in my mind I feel that if my mouth is on fire, the rest of me will cool down by default. I am not sure that science is on my side, but it makes sense in my head!
And it’s no secret, I love a good taco. Somehow it’s taken me this long to post a recipe for tacos with chicken, but here we are- with some of the yummiest, sauciest and spiciest chicken tacos out there.
I promise I’ll be back soon with something that is actually good for beating the heat- something loaded with frozen fresh deliciousness. But for now, indulge your inner masochist with delightfully spicy, hot pulled chicken tacos. Eat them while surrounded by A/C though, please!
- 1 tbsp oil (I used Pompeian Canola/Olive/Grapeseed Oil mix)
- 1 onion, diced
- 1 jalapeno pepper, diced
- 2 cloves garlic, minced
- 1 8 oz can tomato sauce
- 1 tbsp tomato paste
- 3 tbsp apple cider vinegar
- 1 tbsp paprika
- 1 tbsp worcestershire sauce
- 1 tsp dijon mustard
- 2 tsp chile powder
- ½ tsp cayenne pepper
- salt and pepper
- 2-3 boneless skinless chicken breasts or thighs (about 1.5 lbs of meat)
- corn tortillas
- arugula, cilantro, limes (for garnish, optional)
- In a large, heavy bottomed pot with a lid over medium heat, add the oil. Let oil heat up for a minute, then add the onion and jalapeno, and cook for 3-5 minutes, stirring often, until they begin to soften. Add the garlic and continue to stir, cooking for a minute.
- Add the tomato sauce, tomato paste, apple cider vinegar, paprika, worcestershire sauce, mustard, chile powder, and cayenne pepper and stir everything to incorporate. Add salt and pepper to taste and stir again.
- Add the chicken to the sauce, and spoon sauce over top to cover. Cover pot, reduce heat to low, and cook for an hour.
- After an hour, remove lid, and using two forks, shred chicken in the pot. It should come apart fairly easily. Stir up the shredded chicken in the sauce to get it all covered, then continue to cook for another 20 minutes, uncovered.
- While you’re waiting, toast up some corn tortillas and get your toppings ready. Place shredded chicken in the tortillas, garnish and serve!
Recipe adapted by Healthy Food for Living.
Love tacos? Check out some of my other favorite recipes: