Organic Shredded Chicken Tacos

If we can’t convince you that tacos are the perfect food, this recipe will.

Cooked chicken shredded on a fresh corn taco bed of caramelized sweet potato and creamy avocado, served with a dollop of Greek yogurt, a sprinkle of cilantro, and the zest of lime to amplify and keep things tasting fresh. 

Recipe by: Fresh City
Serves: 2
Prep Time: Quick & Easy

Ingredients

1 organic shredded chicken tacos

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This Meal Kit comes with everything you need to make a healthy #nutfree, and #glutenfree meal for 2 people! This recipe uses organically grown and locally sourced produce. We assume you have basic kitchen tools, salt, pepper, and olive oil. Please note that allergy preferences and substitutions cannot be accommodated.

Kitchen Supplies

  • Baking sheet
  • Medium bowl
  • Skillet

Recipe Ingredients    

  • ½ lb. sweet potato  
  • 2 tbsp. olive oil  
  • salt and pepper, to taste 
  • 1 lime 
  • ¼ cup cilantro  
  • 275g chicken drumsticks  
  • 1 tbsp. Fresh City’s Chili Spice Mix  
  • 6 corn tortillas  
  • 1 avocado  
  • ¼ cup Greek yogurt  

ingredients for organic shredded chicken tacos

Preheat the Oven and Prepare Ingredients 

  • Preheat the oven to 350°F. 
  • Line a baking sheet with parchment paper. 
  • Rinse, scrub, and slice the sweet potatoes into ¼ inch medallions. 

slice sweet potatoes

  • In a medium bowl, coat sweet potato medallions with 2 tbsp. olive oil and a generous pinch of salt and pepper. 

coat sweet potato with olive oil and salt and pepper

  • Rinse, dry, and zest the lime. Set zest aside and quarter the lime.  

zest the lime and quarter the lime after

  • Rinse and roughly chop cilantro.  

roughly chop cilantro

  • In a medium bowl, add the chicken, Chili Spice Mix, lime zest, and a generous sprinkle of salt. Rub chicken, tossing to coat.  

coat chicken with chilli spice mix and lime zest and salt

Roast the Sweet Potatoes and Chicken Thighs  

  • Spread sweet potatoes evenly on the baking sheet.  
  • Add chicken drumsticks to baking sheet.  

add sweet potatoes and chicken not the baking sheet

  • Place baking sheet in the oven and bake for 30-40 minutes. Cook until chicken is no longer pink (165 F internal temperature) and sweet potatoes are soft.  
  • (OPTIONAL: if you like your sweet potatoes extra soft, remove chicken thighs and place baking sheet back in the oven for another 15 minutes). 
  • Thoroughly wash and dry the medium bowl.  
  • Once removed from the oven, use a fork and tongs to shred chicken, removing it from the bones.

shrewd the chicken with a fork

  • In the medium bowl, roughly mash the sweet potatoes. Taste and season with salt and pepper as needed.  

mash the sweet potatoes with a fork

Warm the Tortillas  

  • Heat 1 tbsp. olive oil in a skillet over medium heat.  
  • Place a corn tortilla in the pan for 30 seconds per side.  

place a corn tortilla in the pan

  • Repeat with remaining tortillas. Cover warmed tortillas with a clean dish towel to keep them pliable. 

Bring it All Together 

  • Spread 1-2 tbsp. of mashed sweet potatoes onto each tortilla.  
  • Scoop out 2-3 slices of avocado and layer on top.  
  • Scoop 2-3 tbsp. of pulled chicken to each tortilla.  
  • Top with cilantro and Greek yogurt. Serve with a lime wedge and enjoy! 

two plates of organic shredded chicken tacos