PHOTOS BY LAUREN SEPHTON
These Juicy Pulled Chicken Crispy Tacos are my healthier take on Birria Tacos. An easy 10-step process, simple ingredients, and packed with flavor!
INGREDIENTS
> 1 lb Chicken Breast or Thighs
> 1/2 Red Onion, thinly sliced
> 2 Bell Peppers, thinly sliced
> Juice if 1 Lemon
> 1 tbsp. Olive Oil
> 1 tsp Ground Cumin
> 1 tsp Chili Powder
> 1 tsp Garlic Powder
> 1 tsp Black Pepper
> 1/2 tsp Salt
> 1/4 cup Cilantro, chopped
> 14.5-oz Crushed Tomatoes
> 6-8 Tortillas
> 2 cups Mozzarella Cheese, shredded
INSTRUCTIONS
- In a large bowl, toss the chicken, red onion, bell peppers, lemon juice, ground cumin, salt, garlic powder, chili powder, and black pepper together.
- In a large skillet over medium high heat, add the olive oil.
- Sear the chicken and vegetables for 2-3 minutes of each side.
- Add the crushed tomatoes and chopped cilantro, cover with a lid, and simmer 20-25 minutes (chicken should be fully cooked and tender to fork).
- Shred the chicken with two forks. Summer another 5 minutes.
- Heat up a large cast iron skillet over medium high heat. Press both sides of each tortilla into the chicken pan to coat in sauce.
- Add tortillas to cook in the hot skillet for 1 minute on each side.
- Add the cheese all over the tortilla and then a generous scoop of chicken on one side.
- Fold the remaining cheese side of the tortilla over the chicken. Cook until crispy on both sides. Repeat with remaining tortillas.
- Enjoy warm!
