Shredded Chicken Tacos with Pico de Gallo - Rachael Ray Every Day

Shredded Chicken Tacos with Pico de Gallo

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shredded chicken tacos with pico de gallo

Recipe by Rachael Ray

  • 4Servings

Ingredients

Pico de Gallo

  • 1/2 small white or red onion, finely chopped
  • 1 jalapeño or Serrano chile, seeded and finely chopped
  • 1 lime, juiced (about 2 tbsp.)
  • 1 clove garlic, finely chopped
  • Salt
  • 4 plum tomatoes or 3 tomatoes on the vine, seeded and chopped
  • 1/4 cup (a small handful) fresh cilantro leaves, chopped
  • Cayenne pepper sauce (I like Frank's RedHot), to taste

Shredded Chicken & Tacos

  • 2 tbsp. canola or olive oil
  • 1 onion, chopped
  • 2 jalapeños, seeded and finely chopped
  • 2 large cloves garlic, chopped
  • 2 tomatoes on the vine, seeded and chopped
  • About 1/2 cup chicken stock or water
  • 1 small rotisserie chicken, meat shredded, skin and bones discarded
  • About 1/2 cup whole milk or Mexican crema
  • About 1 tbsp. Worcestershire sauce
  • 1 tsp. (about 1/3 palmful) smoked paprika
  • 1 tsp. (about 1/3 palmful) ground cumin
  • Salt and pepper
  • 12-16 small (5- to 6-inch) soft corn tortillas or 8 large hard taco shells
  • 1 package (8 oz.) shredded cheddar, Mexican cheese blend or Monterey jack
  • Chopped little gem or iceberg lettuce

Preparation

1. In a medium bowl, mix the onion, jalapeño, lime juice and garlic for the pico de gallo; season with salt and let stand a few minutes. Stir in the tomatoes and cilantro and season with the pepper sauce.

2. For the tacos, in a large skillet, heat the oil, two turns of the pan, over medium high and cook the onion, jalapeños and garlic, stirring often, until they soften, 7 to 8 minutes. Add the tomatoes; stir a minute or two. Add the stock, then the chicken. Add the milk, Worcestershire, smoked paprika and cumin; season with salt and pepper and cook, stirring often, until the chicken is heated through and finely shredded, about 3 minutes.

3. In a large, dry skillet over high heat or directly over the open flame on a gas stovetop, cook the soft tortillas, turning occasionally, until charred in spots, about 2 minutes. Top with the cheese. If using taco shells, preheat the oven to 350°. Place the shells on a baking sheet. Divide the cheese among the shells; bake until toasted and the cheese melts, 3 to 4 minutes. Fill the tortillas or tacos with the chicken, lettuce and pico.