At least once a month, I love to make tacos for my family. One of my favorite ways is chicken tacos with a salsa baked pulled chicken. My friend Becky made this for me for dinner one night during our 26 night stay at the Texas State fair over 5 years ago, and I've been making it ever since. The chicken is a much healthier way to make your taco meat, since it's baked in low-calorie salsa.
Serves: how ever many you want, Time: 60min
Chicken breasts, frozen or thawed (1 per person)
Jar of your favorite salsa, fruit salsas don't work very well
1/2 cup of water (maybe)
Tbs olive oil
Salt & pepper, optional
Taco shells, soft or hard
Favorite taco toppings: lettuce, tomatoes, cheese, sour cream, beans, etc
Preheat oven to 350 degrees. Drizzle olive oil on bottom of baking dish. Place chicken on top of oil. Sprinkle with taco seasoning, salt & pepper. Pour salsa all around chicken breasts, add a little water until salsa is reaches tops of chicken breast without covering them. Cover with foil and bake for 30-40 minutes, until chicken is done. Remove from oven, take a fork and tongs and start pulling apart chicken to shred.
Once chicken is all shredded, re-cover with foil and bake another 15 minutes to make sure the meat absorbs the yummy salsa flavors. Take out and serve buffet style allowing you & your dinner guests to build their own tacos.
I serve my tacos with a side of black beans & brown rice, and the kids like to have cheese quesadillas and they make like mini pizza tacos. Enjoy!