hero-mexican-recipes

DIY Shredded Chicken Taco Bar

There is nothing better than being given the creativity to create your own dish! Use this DIY shredded chicken taco bar recipe for a group gathering or just a evening in for two.

Recipe courtesy of: Lindsey @LindseyEatsLA

Ingredients:

  • 1 pound

    chicken breast

  • 1/2 cup

    HERDEZ® Salsa Casera

  • 1/2 teaspoon

    salt

  • 1/2 teaspoon

    crushed red pepper

  • 1/2 teaspoon

    garlic powder

  • 1/2 teaspoon

    paprika

  • 1 teaspoon

    olive oil

  • Taco Bar Toppings: 

  • Pico de gallo: see below for recipe

  • 5 to 6 corn or flour tortillas

  • Garnish:

  • 5

    sliced radishes

  • 1/2

    thinly sliced red onion

  • 1/2 cup

    shredded green cabbage

  • 1

    lime, cut into wedges

  • 1

    cob of corn

  • 1 to 2 sliced jalapeños

  • HERDEZ® Guacamole Salsa

  • 1/4 cup

    chopped cilantro

  • 1/4 cup

    feta cheese

  • Pico de Gallo garnish: 

  • 2

    Roma tomatoes, chopped

  • 1/2

    white onion, chopped

  • 1 teaspoon

    cilantro, chopped

  • 1

    lime

Print Recipe

Serves 3 to 4

 

Directions:

  1. Heat oven to 400°. Season chicken with 1/2 cup HERDEZ® Salsa Casera, salt, crushed red pepper, garlic powder, paprika and olive oil. Place in oven for about 30 to 40 minutes until cooked through.

  2. Place 1/2 cup shredded cabbage in a bowl, as well as bowls of radish, red onion, lime wedges, 1 sliced corn cob, slice jalapeños, HERDEZ® Guacamole Salsa, cilantro and feta cheese.

  3. Remove chicken from oven, and while hot, shred with 2 forks. Note: if you let the chicken sit out before shredding, it won’t shred as easily.

  4. Place your shredded chicken and toppings in separate bowls as well as your heated tortillas, assemble, enjoy!

  5. For Pico de Gallo: Mix together chopped Roma tomatoes, white onion, cilantro and lemon juice.

 

BÚFALO® Salsa Picante Clasica Hot Sauce

Perfectly balanced heat with a hint of lime.

Learn More
 

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