The other day I was looking for something quick for lunch that I could throw together and put in the oven to warm it up a bit. Tacos sounded good, but I kind of assumed you had to use the stove-top for them.
Not so much. By baking these in the oven you can walk away for about 20-30 minutes and come back to deliciously-seasoned, pulled chicken tacos. I actually made these with a quart of turkey that I had canned last month and they turned out great – no turkeyness detected!
You can substitute one packet of taco seasoning for the spices I call for, which could make this that much easier. So put together your favorite fixings, bake up some chicken and seasonings, and you’ve got yourself a meal.
Oven Baked Shredded Chicken Tacos
Ingredients
- 2 lb boneless, skinless chicken or turkey meat (uncooked or leftover)
- 1 stick of butter
- 1.5 teaspoons garlic granules
- 1.5 teaspoons cumin
- 1 teaspoon chili powder
- Taco fixings to serve
Directions
- Preheat oven to 400 degrees. Place butter in a medium casserole dish and allow to melt as oven preheats.
- Add chicken and seasonings to butter and toss to combine. If the chicken or turkey is already cooked then simply place it in the oven to warm through for about 20 minutes. If it is raw then cover with tin foil and place in the oven for 30 minutes or until cooked through.
- Remove from oven and shred. Taste for seasoning and add salt if needed.
- Serve with tortillas, a fresh cabbage salad, lettuce, tomatoes, salsa, hot sauce, shredded cheese, and any other toppings that you prefer.
