Let’s begin by making introductions. I am Holly. I am the founder of B.A.M! and I cook for a living. What that really means is that when I get home, I don’t want to cook.
I’m not blessed with tiny humans of my own, but I have many Momma friends that I support endlessly. I think that needed to be said since I know the question will come up at some point.
The man in my life is a single dad to an amazing young man. I cant believe that I get to be a part of their lives. I love everyday of it, even the tough ones.
One of the first meals that I made for that amazing child was one of my go-to’s. Chicken Tacos. I started making them years ago from left overs and they became one of my favorites so I built an actual recipe instead of just throwing together what was left in the fridge. Consistency is a good thing.
These are one pot magic.
Start with chicken, I use the breasts off of a rotisserie bird from the grocery store. Shred that chicken into a skillet. Pour in all of the ingredients (I’ll list them down below), cook until thickened. Warm up tortillas and DINNER TIME!
Easy Chicken Tacos
2 large chicken breasts, shredded
1/2 of a 16 oz Jar of hot sauce (Hell on the Red is my favorite, but any that you like will be perfect. Red or green.)
2 Packets of Chicken Bouillon (Herb Ox is my favorite, but use what you prefer)
Combine all ingredients in a skillet. Cook them together on medium/low heat for approximately 10-15 minutes. The liquid from the hot sauce will evaporate a bit and the mixture will thicken. Continue to stir the ingredients as they cook.
Remove the pan from the heat.
Warm up tortillas, we prefer corn, but flour is great too.
We top them with shredded cheese, but other options are lettuce, tomato, cilantro, or onions.
Dinner is served. Eat immediately.
This serves the 3 of us well, with a little left over for grazing after the meal (Boys!).
You could add some warmed up canned black beans as a side.