If there’s one thing I could eat every single day of my life without getting the least bit tired of it, it’d be tacos.
Scrambled egg tacos—just eggs, cheese, and hot sauce—are a dinnertime staple in my house. When it’s 6 o’clock and you have no idea what’s going to happen for dinner, those egg tacos can be a major life saver!
But if you do a little planning, you can liven things up a bit. Chicken tacos. In a bowl. A tortilla bowl, because you can’t have a taco without a tortilla!
I use the slow-cooker for this one, just to keep things easy.
Start with a package of chicken breasts, a can of fire roasted diced tomatoes, a packet of ranch seasoning for some zing, and a packet of taco seasoning for some kick.
Let that kick for 4 to 8 hours on Low, shred with a fork, and voila! Chicken taco filling.
We like our tacos with shredded lettuce and grated cheddar cheese, but any of your favorite taco toppings will work just fine.
Spoon your chicken right into an Old El Paso® Taco Boat. Top with whatever you love. Devour.