Using dark meat chicken pieces along with the white-meat breasts give these tacos more flavor. And don’t skip the stovetop browning step – it adds a hint of caramelized flavor.
Since ground coriander is actually dried cilantro, substitute fresh cilantro if you don’t have any on hand. Dried-to-fresh conversion is always tripled, so use at least 4 ½ teaspoons fresh cilantro for this recipe.
Corn tortillas are traditional for these shredded chicken tacos, but enjoy with any favorite whole-wheat flour tortilla or hard corn taco shells.
Both dark and white meat chicken are protein-rich for maximum satiety – that feeling of fullness and satisfaction. Plus, chicken is a good source of several B vitamins and immune-boosting selenium.
Tomato-based salsas and pico de gallo count as nutrient-rich vegetable servings. Enjoy plenty on your shredded chicken tacos.
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