Shredded Chicken Taco Bar
A build-your-own taco station with shredded chicken, swappable proteins, and customizable toppings and sauces. Diners assemble warm tortillas with their choice of prepared components.
Ingredients
Method
Dice onion, shred red cabbage, slice jalapeños, and chop cilantro. Cut limes into wedges and crumble queso fresco into separate serving bowls.
Place chicken breast in a large pot with chicken broth and bring to a simmer. Cook until internal temperature reaches 165°F, 20–25 minutes.
Transfer chicken to a cutting board and let cool slightly. Using two forks, shred the meat into bite-sized pieces.
Return shredded chicken to the pot. Stir in taco seasoning and olive oil; heat through, 2–3 minutes. Keep warm on low heat.
Warm tortillas in a dry skillet or over a gas flame, 20–30 seconds per side. Transfer to a warming basket.
Arrange shredded chicken, salsa, and all toppings (onion, cabbage, cilantro, jalapeños, queso fresco, and lime wedges) in separate bowls on the table.
Invite diners to fill warm tortillas with chicken and desired toppings, squeezing lime over the top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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