Mexican shredded chicken tacos with guacamole
Juicy, full of flavour pulled chicken served in tortillas and topped with homemade guacamole.
Tools
Ingredients
Serving
1 tsp
chili powder
1 tbsp
oregano
1 tsp
onion powder
1 tbsp
paprika powder
1 tsp
cumin
1 tbsp
garlic powder, for chicken seasoning
1/2 tsp
salt, for chicken seasoning
4
chicken breast filets
100 ml
chicken stock
2 tbsp
olive oil
8
small tortillas
1/2
red onion, sliced in half rings
2+3 tbsp and for the guacamole
cilantro
2 tbsp
jalapeño mayonnaise
2 tbsp
mexican salsa
3
ripe avocados
1/2
small onion
1
roma tomato
1
lime
1/2 tsp
salt, for guacamole
1 tsp
garlic powder, for guacamole
Step by step
Prepare the seasoning by mixing together all the ingredients.
Coat the chicken breast filets in the seasoning.
Place them on a hot pan and bake on both sides for about 1 minute. Add chicken stock and cook the chicken covered for about 12 minutes.
Remove the chicken from the pan (do not discard the liquid) and put it in a bowl of a stand mixer fitted with Flat Beater. Turn the Speed Control Lever to 2 and shred the chicken.
Once shredded, add the remaining liquid from the pan and mix for 30 seconds on stir speed.
Cut the avocados in half and remove the stone. Take a knife and gently make cuts in the avocado flesh in a cross-hatch pattern. Scoop out the avocado flesh into the bowl of a stand mixer fitted with Flat Beater.
Peel and dice the onion and add to the bowl.
Cut the tomato in half and remove the seeds. Dice the tomato and add it to the bowl.
Add chopped cilantro, juice of 1 lime, salt and garlic powder.
Turn the Speed Control Lever to 2 and mix for about a minute - do not overmix, you still want the guacamole to have a chunky texture.
Fill your tortillas with guacamole, shredded chicken and finish off with red onion, cilantro and sauces.