Skip to Content
Level
very easy
Prep Time
30 mins
Total Time
30 mins
Serves
4 to 6

Ingredients

Tacos
2 lbs.
chicken breasts or thighs, boneless, without skin
1 kg
1 tbsp.
vegetable oil
15 ml
1
onion, minced
2
garlic cloves, minced
2 tbsp.
chili powder
30 ml
1 tbsp.
ground coriander
15 ml
1 1/2 cups
tomato sauce
375 ml
3 tbsp.
honey
45 ml
1 cup
water
250 ml
Salt and pepper, to taste
Tortillas
Pickled red onions
1
large red onion, thinly sliced
1 cup
white wine vinegar or apple cider vinegar
250 ml
1/3 cup
sugar
80 ml
Toppings, to taste
Lettuce, chopped
Plain Greek yogurt or sour cream
Guacamole and salsa
Shredded cheddar

Preparation

Step 1
In a pan, heat the oil and brown the chicken over high heat. Add the onions and garlic, and cook for a few minutes. Add the remaining ingredients and stir. Set the heat to low and continue to cook, covered, for approximately 30 minutes, or until chicken comes apart with a fork.
Step 2
For the pickled onions
In a saucepan, boil the vinegar with the sugar, then let cool. Place the red onions in a Mason jar, pour the vinegar mixture over top, and close the lid. Pickled onions keep at leat one month in the fridge.
Step 3
Shred the chicken and serve with the tacos and toppings.