Shredded Chicken Tacos

As promised, here is the shredded chicken taco recipe. We like this with the corn and black beans but they could just as easily be omitted.  A friend of mine makes hers that way and I thought it was a great way to add some different flavors. 

Shredded Chicken Tacos

2 split chicken breasts, cooked and shredded

1 T olive oil

1 T chili powder

½ t onion powder

¼ t cayenne pepper

2 t ground cumin

½ t seasoned salt

½ t freshly ground pepper

1 can corn, drained

1 can black beans, drained

Heat oil in skillet.  Add chicken and all spices stirring frequently to incorporate spices.  Then add corn and black beans.  Continue cooking and stirring until heated through.  Serve warm on crunchy shells*, corn tortillas* or flour tortillas and top with your favorite taco toppings.  Serves 6

Note:  If you are not using my recipe for shredded chicken, you will want to add ½ t garlic powder to the mixture.

* Those eating gluten-free can use crunchy or soft corn tortillas but be sure to double check the label.