Taco Tuesday! Quick and easy shredded chicken tacos assembled from a leftover roasted chicken made in my clay pot... there is zero waste from homemade chicken, shred the meat and add seasonings for tacos or fajitas, put back unwanted parts in your clay pot make it 2nd batch bone broth.
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste,
3 cups shredded meat from your roasted chicken
1 tablespoon olive oil
12 mini flour tortillas, warmed
1 cup pico de gallo, homemade or store-bought
1 avocado, halved, peeled, seeded and diced
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Transfer to your clay pot. 2. Add 1/4 cup chicken bone broth in your clay pot. (If use vm7800 model, add 1.5 cup broth). 3. Set on stew to cook for 20-30 minutes or until meat is cooked through. 3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.