Shredded Chicken Tacos

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Before: Pork Carnitas Plate. Carnitas are a labor of love, as pork simmers in fat for hours until tender, then gets piled onto a plate with refried beans and rice. Very few veggies find their way into this classic dish.

A half-pound of chicken is a gracious plenty for these tacos, which are beefed up with pinto beans, Greek yogurt-amped avocado crema, and a crunchy slaw topped with pumpkinseeds. The plant protein sources make up about half the total amount.


Serves 4 (serving size: 2 tacos)


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2/3 cup sliced shallots
1/2 cup unsalted chicken stock
1 teaspoon kosher salt, divided
3/4 teaspoon ground cumin, divided
5/8 teaspoon smoked paprika
2 (4-ounce) skinless, boneless chicken thighs
5 garlic cloves, thinly sliced
1 (15-ounce) can unsalted pinto beans, rinsed and drained
1 1/2 cups thinly sliced red cabbage
1/4 cup coarsely chopped fresh cilantro leaves
2 tablespoons fresh lime juice, divided
1 teaspoon canola oil
2 tablespoons pepitas (toasted pumpkinseeds)
1/3 cup plain fat-free Greek yogurt
1 ripe avocado, peeled
8 corn tortillas


Hands-on: 25 Minutes
Total: 30 Minutes

1. Combine shallots, stock, 1/2 teaspoon salt, 1/2 teaspoon cumin, paprika, chicken, and garlic in a small saucepan; bring to a simmer. Reduce heat to low; cover and simmer 15 minutes. Remove chicken from pan; set aside. Increase heat to medium; cook 8 minutes or until liquid is reduced to about 2 to 3 tablespoons. Shred chicken with 2 forks; stir chicken and beans into cooking liquid. Mash some of the beans to thicken and bind the mixture.

2. While chicken cooks, combine cabbage, cilantro, 1 1/2 tablespoons lime juice, oil, and 1/4 teaspoon salt; toss well to combine. Sprinkle with pepitas.

3. Combine yogurt, avocado, remaining 1 1/2 teaspoons lime juice, 1/4 teaspoon cumin, and 1/4 teaspoon salt in a small bowl; mash to desired consistency.

4. Heat tortillas directly over a gas flame or in a hot cast-iron skillet for 20 seconds on each side or until lightly charred. Divide chicken mixture, slaw, and avocado mixture evenly among tortillas.

Created date

December 2015

Nutritional Information

Calories 392
Fat 12.3 g
Satfat 2 g
Monofat 5.9 g
Polyfat 3 g
Protein 24 g
Carbohydrate 49 g
Fiber 12 g
Cholesterol 54 mg
Iron 4 mg
Sodium 600 mg
Calcium 146 mg
Sugars 5 g
Est. Added Sugars 0 g