Shredded Chicken Taco's

I love most Mexican food, but I haven't made shredded chicken taco's because I thought it was just to plain. Basically shredded chicken simmering in it's own broth, but boy was I wrong. This is so darn delicious that I'm making it again next week. The thing that takes it over the top is the fresh Pico de Gallo from O-Hana Salsa. O-Hana Salsa is a local company here in Bend and all of their salsa's that I've tried are amazing.     

 

Ingredients:

6" corn tortillas
1/2 cup shredded cheese
2 large boneless chicken breasts
2 avocado's
2 tablespoons lite sour cream
1/2 cup fresh Pico de Gallo salsa
Chopped cilantro
1 lime cut into wedges

Preparation:

Take a 10" sauté pan and add 1 cup of water. Add the chicken breasts, cover and cook on low for 20 minutes. Remove the chicken and let cool for 10 minutes. Take 2 forks and finally shred the chicken breasts. Please the chicken back into the sauté pan with broth.

 

To make the guacamole, take a medium bowl and add the flesh from the 2 avocado's. Add 2 tablespoon's lite sour cream, 2 tablespoons of the Pico de Gallo salsa and a little salt. Mix well and take one of the avocado pits and place into the guacamole which will keep the guacamole from turning brown.

 

To assemble your shredded chicken taco, heat the tortillas and place on a serving plate. Add some shredded cheese. shredded chicken, fresh chopped cilantro, guacamole, Pico de Gallo salsa. Serve with lime wedges and black beans.