Chicken Tacos, Iris

iris mccall


Tacos that came out right, I covered the Pyrex with foil and let them bake at 325° for 30 minutes, this made the thighs give up a lot of gelatin, then I flipped them and turned the temperature to 500° for the remaining time, uncovered, to reduce the gelatin and intensify the flavor. Once cooled, deboned and shredded, I added the cilantro and chopped onions and 2 extra teaspoons of at the end for that burst of brightness, man were they good If you don't like cilantro omit and squeeze fresh lime juice over the shredded chicken. FINALLY, not chewy, overcooked or mushy, JUST PLAIN GOOD! !

★★★★★ 1 vote
25 Min
1 Hr 5 Min


2 lb
chicken thighs, skinned and debonair and shredded
handful of fresh cilantro, not, if you don't like it
2 tsp
onion powder, garlic powder,black pepper, chicken base,
1 / 2
medium yellow onion chopped
taco shells
lettuce, tomatoes, cheese, sour cream
fresh limes


1Loosen the skin on the thighs and put a little of all the seasonings under the skin
2Put in a preheated 325° oven for 1 hour. After the hour let cool, then shred.Reserve gelatin from the thighs.
3Pour into a microwavable dish. Heat for 3 minutes. Then add onions chopped cilantro and 1 additional teaspoon of chicken base.
4Serve hot with preferred condiments.

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Dietary Needs: Low Fat, Soy Free, Low Carb
Other Tags: Quick & Easy, For Kids, Healthy