Pull-Apart Chicken Tacos

Ingredients

• 1 boneless chicken breast
• 1 yellow onion (Diced; for the chicken)
• 1 tbsp fresh garlic (Minced)
• 2 tbsp oil (For cooking the chicken)
• 2 tbsp tomato paste
• salt (To taste; for the chicken)
• 1 tbsp smoked paprika powder (For the chicken)
• 1 tsp garlic powder (For the chicken)
• 1 tsp Cajun seasoning (For the chicken)
• 0.5 tsp black pepper powder (For the chicken)
• 0.5 tsp cumin powder (For the chicken)
• 1 cup water (For the chicken sauce)
• 1 tbsp lime juice (For the chicken)
• 1 tbsp fresh cilantro (Chopped; stirred into the finished chicken)
• 0.333 cup mayonnaise (For the taco sauce)
• 0.333 cup sour cream (For the taco sauce)
• salt (To taste; for the taco sauce)
• 1 tsp smoked paprika powder (For the taco sauce)
• 1 tsp garlic powder (For the taco sauce)
• 2 tbsp hot sauce (Adjust to taste)
• 1 tsp Cajun seasoning (For the taco sauce)
• 1 tbsp lime juice (For the taco sauce)
• 2 tbsp water (To thin the taco sauce)
• 1 yellow onion (Diced; for the salsa)
• 2 tomatoes (Seeded and diced)
• 1 tbsp lime juice (For the salsa)
• salt (To taste; for the salsa)
• 1 tsp cilantro (Chopped; for the salsa)
• parsley (Chopped; named in the method, although cilantro is listed for the salsa)
• 12 mini flour tortillas (For assembly)
• 1 cup mozzarella cheese (Shredded)
• oil (For lightly frying the tortillas)

Steps

1. 1

   Heat the 2 tablespoons of oil in a pan over medium heat.

2. 2

   Add the chicken breast, diced onion, and minced garlic to the pan.

3. 3

   Season with smoked paprika, garlic powder, Cajun seasoning, black pepper, cumin, and salt to taste.

4. 4

   Add the tomato paste, lime juice, and 1 cup of water.

5. 5

   Bring the mixture to a gentle simmer, cover the pan, and cook for 20–30 minutes, or until the chicken is tender.

6. 6

   Remove the chicken from the pan and shred it using two forks.

7. 7

   Return the shredded chicken to the pan and simmer uncovered for 5–10 minutes, until the sauce thickens and coats the chicken.

8. 8

   Turn off the heat, stir in the chopped cilantro, and set the chicken aside.

9. 9

   For the taco sauce, whisk the mayonnaise and sour cream together in a bowl until smooth.

10. 10

    Add the smoked paprika, garlic powder, Cajun seasoning, hot sauce, lime juice, and salt to taste.

11. 11

    Gradually add 2–3 tablespoons of water until the sauce reaches a drizzleable consistency. Taste and adjust the seasoning if needed.

12. 12

    For the salsa, combine the diced onion and seeded, diced tomatoes in a bowl.

13. 13

    Add the lime juice, salt, and chopped cilantro. The method also refers to chopped parsley; use it only if intended. Mix gently and set aside to let the flavors meld.

14. 14

    Heat a pan with a small amount of oil over medium heat.

15. 15

    Lightly fry the mini tortillas until warm and slightly golden on both sides.

16. 16

    While the tortillas are still hot, sprinkle mozzarella cheese onto each one.

17. 17

    Add a generous spoonful of the pull-apart chicken to each tortilla.

18. 18

    Drizzle the taco sauce over the chicken and top with the fresh salsa. Serve immediately.

Notes

The source lists cilantro for the salsa but refers to parsley in the method; this discrepancy is preserved. The amount of oil for frying the tortillas is unspecified.

Nutrition per serving

• main
• tacos
• Mexican-inspired
• chicken
• spicy
• cheesy
• stovetop
• quick meal