Shredded Chicken Tacos with Homemade Guacamole

🌮 Fit Tacos: Fun and Nutritious Food

Eating tacos doesn't have to be synonymous with a 'cheat meal'. If we prepare our own filling using chicken breast simmered slowly and shredded so it absorbs all the flavor of the spices, we get a juicy and very lean meat. Combined with the creaminess of homemade guacamole, we get a dish full of healthy fats, texture, and fun.

🥑 Why it is exceptionally healthy

• Pure and Lean Protein: Shredded chicken is highly satiating and provides the necessary amino acids for muscle recovery without adding fat.
• Cardioprotective Fats: The avocado in the guacamole is the star of monounsaturated fats (Omega-9), excellent for controlling cholesterol.
• Antioxidant Spices: Cumin and paprika not only give a taco flavor but greatly facilitate digestion and provide antioxidant power.

📝 Step-by-Step Preparation

1. Cooking the Chicken: In a small pot, boil 2 chicken breasts (about 14 oz / 400g) with a piece of onion, salt, and a bay leaf for 20 minutes. Take them out and let them cool slightly. (Reserve a small glass of the broth).
2. Shredding: With the help of two forks, shred the chicken breasts by pulling the fibers until completely shredded.
3. The Mexican Flavor: In a pan, put 2 tsp (10ml) of EVOO. Add the shredded chicken, 1 teaspoon of sweet paprika, 1/2 teaspoon of cumin, and a pinch of garlic powder. Pour in the reserved broth and stir over medium heat for 3 minutes until the liquid evaporates and the chicken is juicy and flavorful.
4. Homemade Guacamole: Peel and pit 1 ripe avocado. Mash it in a bowl with a fork. Add 1/4 finely chopped red onion, the juice of half a lime, chopped fresh cilantro, and a pinch of salt. Mix well but leave some chunks.
5. Heating the Tortillas: Heat 4 small corn or whole wheat tortillas in a dry skillet for 15 seconds per side to make them flexible.
6. Assembly: Serve the warm tortillas, put a generous base of shredded chicken, and top with a good dollop of fresh guacamole.