Must LUV Tacos!
In my family, you must LUV tacos! Let me explain the taco luv happening in my family. I must make tacos at least once or twice a week. If I decide to wait a couple of weeks, the family goes a little taco crazy. Big Goo is the ring leader in the Taco Madness!
He doesn’t care what kind of tacos I prepare as long as their spicy, he’s eating them. I make so many varieties of tacos, I am really thinking about opening myself up a taco stand.
I think this must be a California thang. Growing up in California, taco stands are at every corner, and I use to eat tacos almost everyday.
These are my basic chicken tacos, it’s starts with some spicy roasted chicken breast. I then shred the chicken, add some more spices and saute them in a little olive oil.
I fried my taco shells in a little canola oil, but you can heat the shells up in the microwave for about 20 seconds and eat the tacos that way. It’s just nothing better than a nice crispy taco shell.
I thought you might like a close up! Can’t you just hear the crunch……
Roasted Chicken Tacos
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
4 bone-in, skin-on, chicken breast
2 tablespoon creole seasoning
2 tablespoon garlic powder
2 tablespoon onion powder
2 tablespoon oregano dried
1 tablespoon black pepper
1 tablespoon chili powder
1 onion chopped
2 cloves garlic, minced
extra virgin olive oil
corn tortilla taco shells
Preheat oven to 450 degrees. Rinse chicken breast and pat dry. Place chicken breast on a oven proof pan. Mix seasoning blend and set aside. Pour olive oil over chicken breast to coat on both sides. Sprinkle half the seasoning blend to coat both sides of chicken breast.
Roast chicken for 40 minutes. Remove from oven and allow chicken breast to rest for about 5 minutes. Remove skin from chicken and discard. Shred chicken removing bones.
Add a little olive oil to a pan and heat over medium heat. Add onion and saute for about 5 minutes, add garlic and saute 1 minute more. Add shredded chicken to pan, season with remaining seasoning blend. Saute chicken for about 5 minutes.
Add about 1/2 cup of canola oil to a skillet over medium heat. When oil becomes hot, fry taco shells about 1 minute on each side, drain and assemble tacos.