Shredded Chicken Tacos

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Tortillas

  Ready-to-bake or -fry, flour

  12 tortilla, medium or 552g

• Lime juice

  Raw

  1 lime yields or 44g

• Limes

  Raw

  1 fruit or 67g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Mexican cheese

  Queso anejo

  8 oz or 227g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

Directions

1. Position an oven rack 5 to 6 inches below the broiler and preheat the broiler on high.
2. Place the tomatoes, jalapenos, onion, and bell peppers on a baking sheet. Drizzle with olive oil, sprinkle with oregano, chili powder, cumin, salt, and pepper. Toss to coat. Push to one side of the sheet.
3. Slice the chicken breasts into thin cutlets, season with salt and pepper, and place flat on the other side of the baking sheet.
4. Broil for chicken and veggies for 5 minutes, then flip. Broil until the chicken is cooked through to 165°F and vegetables are charred, about 5 more minutes.
5. Wrap tortillas in paper towels and heat in the microwave for 30 seconds. Unwrap and place on a platter.
6. Shred the chicken. Blend the roasted vegetables with any juices from the baking sheet until smooth. Toss sauce with the chicken and squeeze lime juice over top.
7. Assemble chicken mixture in warm tortillas with salsa, sour cream, crumbled cheese, lime wedges, and cilantro.

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