Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, cut into large chunks
  • 2 tbsp olive oil
  • 1 medium white onion, finely diced
  • 3 cloves garlic, minced
  • 1 cup tomato purée
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 12 small corn or flour tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1 small red onion, finely diced
  • 2 limes, cut into wedges

Instructions:

  1. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. Add the chicken chunks in a single layer and sear for 3–4 minutes per side until a deep, golden-brown crust develops. Remove chicken from the pan and set aside.
  2. Lower heat to medium in the same skillet. Add diced white onion and sauté for 3 minutes until translucent. Stir in minced garlic and cook for another 30 seconds.
  3. Stir in the chili powder, cumin, smoked paprika, and oregano, toasting the spices for 1 minute.
  4. Pour in the tomato purée and chicken broth, stirring to scrape up the browned bits from the bottom of the pan.
  5. Return the seared chicken and any accumulated juices to the skillet. Lower heat to a simmer, cover, and cook for 10–12 minutes until chicken is cooked through and hits an internal temperature of 165°F.
  6. Transfer chicken to a bowl and use two forks to pull the meat into thin shreds.
  7. Return the shredded chicken to the skillet and stir for 2–3 minutes to allow the meat to reabsorb the concentrated sauce.
  8. Assemble the chicken into warmed tortillas and garnish with chopped cilantro, diced red onion, and lime wedges.