As I mentioned on Monday, we love Mexican food over here. We make chicken or turkey tacos at least once a month. Since we do have to avoid certain foods, it is difficult to buy a premade seasoning mix, because a lot of them contain hidden gluten, or in some cases, even dairy. So I make my own, and it is so easy, and it’s cheaper, too!
You can adapt this recipe to fit your spice level. Add just about anything you want, chili powder, a little sugar, onion powder, etc. Don’t be afraid to experiment!
- For the taco seasoning:
- 3 Tablespoons cumin
- 1 Tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ teaspoon ground mustard
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground pepper
- For the tacos:
- 4 boneless skinless chicken breasts
- Homemade taco seasoning
- 1 Tablspoon tomato paste or ketchup
- taco shells of your choice
- chopped tomatoes, avocados, lettuce, onion…whatever you want to top your taco with
- Make the seasoning:
- Mix all spices together in a little glass jar. You can double the recipe if you want to, just keep it sealed so it stays fresh!
- Make the tacos:
- Place the chicken breasts in a heavy bottomed sauce pan and cover with water, or chicken broth if you prefer.
- Bring to a boil, then reduce heat to a simmer. Simmer until cooked through…about 20 minutes. Check the temperature in the middle of the breasts, it should reach 170 degrees.
- Let the chicken cool, then drain most of the liquid out of the pan. Shred the chicken and place back in the pan. Add the tomato paste or ketchup, (if I don’t have tomato paste, I just use ketchup, it works in a pinch!). Add your seasoning…I start with about 1½ tablespoons and go from there, adding more as needed.
- Heat through, and add more water if the chicken seems too dry. Once it’s heated through and seasoned to your liking, spoon into shells and add your toppings.