Easy Shredded Chicken and Zucchini Tacos
Easy shredded chicken tacos get a healthy veggie upgrade when diced zucchini is added in for a fast dinner or lunch any day of the week.
Servings 4
Calories 138.63kcal
Ingredients
- 1 teaspoon canola oil
- 2 cups chopped zucchini
- 2 cups cooked shredded chicken*
- 1 teaspoon chile powder
- ½ teaspoon cumin powder
- ½ teaspoon kosher salt
- 4- inch corn or flour tortillas or hard taco shells** Use 6-inch taco shells if you can't find street taco size
- Optional Toppings
- Pico de gallo
- Sliced avocado
- Fresh cilantro
- Cotija cheese
- Sliced limes
Instructions
- Heat the canola oil in a large non-stick skillet over medium-high heat. Add the chopped zucchini and cook until the zucchini softens and begins to brown, stirring occasionally, for about 4-5 minutes.
- Add the shredded chicken and season with the chile powder, cumin, and kosher salt and cook for 3-4 minutes until the chicken is warmed through.
- Spray the tortillas with cooking spray and toast in a toaster oven or in a hot skillet until crisp.
- Top with the chicken and zucchini and garnish with the pico de gallo, avocado, cilantro and cotija cheese with a squeeze of lime.
Notes
*Make your own shredded chicken in the Instant Pot, the slow cooker, or use grilled or store-bought rotisserie chicken.
**If you don't have tortillas on hand, serve the shredded chicken and zucchini mixture over rice and transform these tacos into burrito bowls. Or serve in lettuce cups for extra crunch.
**If you don't have tortillas on hand, serve the shredded chicken and zucchini mixture over rice and transform these tacos into burrito bowls. Or serve in lettuce cups for extra crunch.