shredded chicken tacos

I am unashamed to admit that I could eat tacos with beef, pork, chicken, ground turkey — anything, really — any day of the week and at any and all meals (okay, maybe not breakfast. But perhaps brunch). There’s just something so satisfying about biting into a crunchy (or soft, if that’s your thing) shell filled with spiced meat, salsa, sour cream, guacamole, and topped with a heaping pile of cheese.

The only problem with my love for tacos in their beef/pork form is that tacos don’t tend to love much of anything — figures, clean fingers and shirts, or “target weights.” So, sadly, I don’t eat them nearly as often as I’d like.

But then the other day, I was browsing Smitten Kitchen when I happened upon this recipe for chicken tacos and salsa fresca. That’s right, a taco recipe that uses chicken (okay, chicken thighs) for a shredded chicken gastronomical dream. And it requires only six ingredients. I’m not sure if anything makes me squeal with joy more readily than a delicious meal that doesn’t take all day to pull together.

“Just six ingredients?” you may ask incredulously, “I count twelve.” Well, okay, you’ve got me there. If you make both the shredded chicken tacos AND the salsa fresca, you’ll be doubling the number of ingredients you need. I, however, was feeling especially lazy the evening I pulled this together, and simply used (gasp!) store-bought salsa. And store-made sour cream, for that matter, although I’m guessing you’re not nearly as surprised. I did shred my own cheese — proud of me now?


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