Shredded Chicken Tacos

• tomatoes, diced and seeded (roma)↗2
• red onion, diced↗1⁄4
• jalapeno pepper, diced and seeded↗1
• tablespoons lime juice (1 lime)↗2 tablespoons
• tablespoons chopped fresh cilantro2 tablespoons
• teaspoon salt↗1⁄2 teaspoon
• tablespoon olive oil↗1 tablespoon
• lb chicken breast↗1 lb
• ounces tomato sauce↗16 ounces
• tablespoons vinegar↗2 tablespoons
• teaspoon ground pepper↗1 teaspoon
• teaspoon salt↗1⁄2 teaspoon
• tablespoon spice island taco seasoning↗1 tablespoon
• tablespoon el mexicano carne asada seasoning↗1 tablespoon
• tablespoon adobo seasoning1 tablespoon
• garlic clove, minced↗1
• cup water↗1⁄2
• cup chopped romaine lettuce1
• taco cheese↗
• tortilla

Step-by-step instructions

1. 1

   Begin by mixing together the 2 tomatoes diced and seeded, 1/4 diced red onion, 1 diced jalapeno pepper, 2 tablespoons lime juice, 2 tablespoons chopped fresh cilantro, and 1/2 teaspoon salt, to make the pico de gallo.

2. 2

   Next, heat a pan brown 1lb chicken breast in 1 tbsp olive oil for about 3 min each sides.

3. 3

   Add 16 oz of tomato sauce, 2 tbsp vinegar, 1 tsp ground pepper, 1/2 tsp salt, 1 tbsp taco seasoning, 1 tbsp el mexicano carne asada seasoning, 1 tbsp adobo seasoning, 1 minced garlic clove, and 1/2 cup of water to the pan with chicken.

4. 4

   allow the chicken to cook covered on medium, to medium low heat or 20minutes. Once done shred the chicken in the pan with two forks.

5. 5

   Taking your tortillas fill with the finished chicken, pico de gallo, romaine lettuce, and cheese.