Spiced Chicken Soft Tacos

 

Prep + Cook = 30 minutes

6 servings

 

These tacos are melt in your mouth delicious, although the can be a little messy to eat.  They can also be served over rice instead of inside tortillas, if you prefer a neater feast.  Serve them with a Caesar salad. 

 

1 Tbsp. olive oil

1 red bell pepper, cored and chopped

1 ½ lb. boneless, skinless chicken breasts, cut in half crosswise (the short way)

12 oz. salsa or picante sauce

½ cup reduced-sodium chicken broth or water

½ tsp. cumin

½ tsp. cinnamon

1 Tbsp. honey

1 avocado, peeled and diced

12 corn tortillas

 

In a large heavy skillet, heat the oil over medium heat.  Add the chicken, and cook for about 2 minutes per side until the outsides start to brown.  Pour the salsa, broth or water, spices and honey over the chicken, stir to combine, and simmer it for 8 to 10 minutes, partially covered, flipping the chicken once or twice.  When the chicken is just cooked through, remove it from the sauce, and using two forks, pull it apart to shred it into bite size strips.  Return the chicken to the sauce to warm it. 

 

Heat the tortillas by wrapping them in a clean damp dishtowel and warming them in the microwave for about 1 minute until they are warm and soft.  Serve the chicken inside the tortillas, topped with the avocado, if desired. 

 

Tip:  when measuring honey, spray the spoon first with nonstick cooking spray so the honey doesn’t stick to the spoon. 

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