Authentic Chicken Tacos (Dairy Free, Gluten Free) Recipe by SuperModelMommy
Authentic Chicken Tacos (Dairy-Free, Gluten-Free) Cooking Instructions 45 mins 1 Boil breasts in large pot of water for about 30 minutes, or until done. 2 Rinse in cold water to avoid burning your fingers, then shred your chicken. I use a fork to make it easier. 3 Return shredded chicken to the empty pot and add your Tinga seasoning, tomato sauce, and 2/3 cup of water. Heat to a boil, then keep on low heat. 4 Warm your tortillas. I find it easiest to lay them out on a plate, cover with a slightly damp paper towel, and microwave for 20 seconds. Heating them and keeping them moist will prevent them from cracking while you eat. 5 Finally, top with chicken, cilantro, a squeeze of fresh lime, onions, tomatoes, avocado, and salsa if you like! 1 Boil breasts in large pot of water for about 30 minutes, or until done. 1 Boil breasts in large pot of water for about 30 minutes, or until done. 2 Rinse in cold water to avoid burning your fingers, then shred your chicken. I use a fork to make it easier. 2 Rinse in cold water to avoid burning your fingers, then shred your chicken. I use a fork to make it easier. 3 Return shredded chicken to the empty pot and add your Tinga seasoning, tomato sauce, and 2/3 cup of water. Heat to a boil, then keep on low heat. 3 Return shredded chicken to the empty pot and add your Tinga seasoning, tomato sauce, and 2/3 cup of water. Heat to a boil, then keep on low heat. 4 Warm your tortillas. I find it easiest to lay them out on a plate, cover with a slightly damp paper towel, and microwave for 20 seconds. Heating them and keeping them moist will prevent them from cracking while you eat. 4 Warm your tortillas. I find it easiest to lay them out on a plate, cover with a slightly damp paper towel, and microwave for 20 seconds. Heating them and keeping them moist will prevent them from cracking while you eat. 5 Finally, top with chicken, cilantro, a squeeze of fresh lime, onions, tomatoes, avocado, and salsa if you like! 5 Finally, top with chicken, cilantro, a squeeze of fresh lime, onions, tomatoes, avocado, and salsa if you like! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls cheesy penne with mozzarella meatballs Vickys Spiced Chicken & Rice, GF DF EF SF NF Spicy Pickled Eggs mushroom stroganoff Vickys Bloody Mary Halloween Soup, GF DF EF SF NF cheesy penne with mozzarella meatballs Vickys Spiced Chicken & Rice, GF DF EF SF NF Spicy Pickled Eggs mushroom stroganoff Vickys Bloody Mary Halloween Soup, GF DF EF SF NF Simply Seasoned Reds Lasagna and sauce AMIEs PUMPKIN, BEANs & SHRIMPs in COCONUT MILK (GINATAANG KALABASA) How to Cook Crispy and Juicy Gyoza Dumplings! A Highly Nourishing Salad! Carrot and Chikuwa Tossed in Sesame-Mayo Taisen's lemon pepper chicken Vickys Spiced Chicken & Rice, GF DF EF SF NF biscuits with a kick Tulumbe Vickys Bloody Mary Halloween Soup, GF DF EF SF NF Simply Seasoned Reds Lasagna and sauce AMIEs PUMPKIN, BEANs & SHRIMPs in COCONUT MILK (GINATAANG KALABASA) How to Cook Crispy and Juicy Gyoza Dumplings! A Highly Nourishing Salad! Carrot and Chikuwa Tossed in Sesame-Mayo Taisen's lemon pepper chicken Vickys Spiced Chicken & Rice, GF DF EF SF NF biscuits with a kick Tulumbe Vickys Bloody Mary Halloween Soup, GF DF EF SF NF