Lunchbreak: Firehouse chef Justin Kennedy makes pulled chicken tacos

Pulled Chicken Tacos

Ingredients:
4 boneless skinless chicken breasts
1 packet taco seasoning
2 Tablespoons cumin
1 teaspoon chili powder/cayenne (depending on the level of spice you want)
salt and pepper to taste
2 cups water
soft or hard tortilla shells to your liking
taco blend cheese

Directions:
Trim excess fat off chicken breasts and place in pot with cumin, water, chili powder/cayenne. If cooking in pot set burner to low and cover. Let cook for 3-4 hours or until chicken can be pulled apart easy with 2 forks. Let sit 30-60 minutes on low. If using crock pot set to high for 3-4 hours. Pull chicken apart and set to low for 1 hour. Serve in tortilla shells with pico de gallo and cheese.

Pico De Gallo

Ingredients:
4 ripe plum tomatoes, chopped
1 small red onion
1/2 cup cilantro (more if you like)
2-3 jalapeno peppers, seeded and chopped
fire roasted corn on the grill
lime juice to taste
salt

Directions:
Combine all ingredients, cover and refrigerate for about an hour.

Tips for recipe:

Warm soft tortilla shells on the grill or open flame on the stove prior to serving

Pico de gallo is best served the day it is made otherwise it gets to soggy

Use plum tomatoes because they have a firmer flesh and have less juice than regular tomatoes

Keep the seeds in the jalapeno peppers for more heat (this is where all the heat comes from)

Can also be used for chicken taco salad or chicken enchiladas

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