If you are a fan of tacos & on Instagram, you likely know all the craze that is #TacoTuesday! And if not, check out the hashtag for some serious taco inspiration. One of the reasons I love tacos is because you can come up with so many topping and flavour combinations. Plus it’s a fun family style dinner (great for parties or families or dates to get people involved & engaged in food).
I recently got together with my friend and super talented blogger Nick Joly from InspiredByNick to do a food collab. We both LOVE food (check out his Insta game for proof) and tacos so we thought why not have a #TacoTuesday party to see what kind of delicious combos we could come up with! We decided on one for meat lovers: pulled chicken tacos, one for seafood lovers: red snapper fish tacos and one for vegans: topped with walnut ‘taco’ meat.
I’ll be sharing out the recipes creations over the next few #TacoTuesdays so stay tuned!
First up is our pulled chicken taco recipe.
Ingredients for pulled chicken tacos:
2 chicken breasts
1/2 white onion
1 package taco seasoning
1 cup chicken or vegetable broth
salt & pepper to taste
1-2 large tomatoes
3 sprigs green onion
salt & pepper
Sour cream or vegan cashew cream (recipe coming soon)
How to make pulled chicken tacos
First you need to prepare the chicken. Pre-heat your oven to 350 degrees. In the meantime heat up a frying pan with olive oil, slice onion into thin pieces and toss them into the pan. Once they start becoming translucent, add in 2 tablespoons of taco seasoning. Saute for a couple minutes and then add in the chicken breasts to brown on both sides. After about 3-4 minutes on each side place the breasts and onion in an oven friendly dish and pour the chicken or vegetable broth into the dish. Set the time for 20 minutes.
While you wait prepare the salsa. Dice the tomatoes into small square pieces along with the green onion. Mix in a bowl together and squeeze in the juice from the lime. Next add salt and pepper to taste. You can add the avocado to the salsa (again in small square chunks) or just serve it in your tacos.
After 20 minutes, pull your chicken out of the oven and with two forks, start shredding & pulling the chicken apart. Do this until both breasts are shredded.
Now for the fun part! Time to make your tacos.
We used Dempster’s soft corn tortillas. I personally like the flavour of the corn tortilla, but you can also go with white or whole wheat soft shells or even hard shell if you prefer!
Put a generous helping of chicken, salsa and avocado & dig in!
Feel free to add sour cream or the cashew cream from our vegan recipe.