I’ve been in kind of a cooking funk lately.
I’ve been half heartedly meal planning only to switch plans mid-week.
Or maybe go to start dinner only to find out that I forgot to buy a key ingredient.
I can’t be too disappointed in my cooking funk, though, because this recipe came from a super fast internet search and pantry sweep.
And it was good.
Shredded Chicken & Guacamole Tacos
Adapted from Blog Chef
2 tbsp extra virgin olive oil, divided
1 lb boneless skinless chicken breasts
¼ cup onion, minced
2 cloves garlic, minced
1 (8oz) can tomato sauce
¼ cup chicken stock
1 tbsp lime juice
1 tsp white vinegar
¼ tsp honey
2 tsp chili powder
½ tsp cumin
1 tsp oregano
Monterey Jack cheese, shredded
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until seared, about 5 minutes. Flip the chicken and add the onions. Cook another 5 minutes, or until the chicken is seared and the onion is soft.
While the chicken cooks, whisk together the tomato sauce, chicken stock, lime, juice, vinegar, honey, chili power, cumin, and oregano. Set aside.
Once the second side of the chicken is seared, add the garlic and cook for one minute longer. Stir in the sauce, covering the chicken. Reduce heat to low and cover. Cook for another 10 minutes, or until the chicken is fully cooked.
Remove the chicken from the pan and shred with two forks.
Return the shredded chicken to the pan and stir to coat. Turn the heat to medium and cook until the sauce has reduced, about 10 minutes.
Spread the guacamole over the tortillas. Top with shredded chicken, tomatoes, and cheese. Serve immediately.