Shredded Chicken Tacos

Ingredients

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Jalapeno peppers

  Raw

  2 pepper or 28g

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 large (2-1/4 per pound, approx 3-3/4" lo or 164g

• Yellow peppers

  Sweet, raw

  1 pepper, large or 186g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Tortillas

  Flour

  12 tortilla, medium or 552g

• Lime juice

  Raw

  1 lime yields or 44g

• Limes

  Raw

  1 fruit or 67g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Mexican cheese

  Queso anejo

  2 cup, crumbled or 264g

• Fresh cilantro

  Coriander leaves, raw

  6 tbsp or 6g

Directions

1. Set an oven rack 5–6 inches below the broiler and preheat the broiler on high.
2. On a rimmed baking sheet, arrange the tomatoes, jalapeños, onion, red bell pepper, and yellow pepper. Drizzle with olive oil and season with oregano, chili powder, cumin, salt, and black pepper; toss to coat and push to one side of the sheet.
3. Slice the chicken breasts into thin cutlets, season with salt and pepper, and lay them flat on the open side of the baking sheet.
4. Broil until the chicken is cooked through to 165° and the vegetables are nicely charred, about 5 minutes per side, flipping everything halfway through. Let the chicken rest for a few minutes on a cutting board.
5. Wrap the tortillas in a paper towel and microwave until warm and pliable, about 30 seconds; keep covered to stay warm.
6. Shred the chicken. Transfer the roasted vegetables and any pan juices to a blender and blend until smooth. Toss the shredded chicken with the sauce and squeeze in the lime juice to taste.
7. Fill the warm tortillas with the sauced chicken and finish with salsa, sour cream, crumbled queso añejo, cilantro, and lime wedges as desired.