Shredded Guajillo Chicken Tacos with Smoky Sweet Potato Wedges

Shredded Guajillo Chicken Tacos

with Smoky Sweet Potato Wedges

30 MIN
2 Servings
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  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Ground Pork Chorizo
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Chicken Breasts

    From the Test Kitchen

    These tacos highlight our guajillo chile pepper sauce, which we’re using to create a rich, smoky coating for shredded (or pulled) chicken—perfectly accompanied by a side of smoky sweet potato wedges with pickled jalapeño sour cream.
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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
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    Nutrition Label
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    fresh
    ingredients
    Shredded Guajillo Chicken Tacos with Smoky Sweet Potato Wedges
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 4 Flour Tortillas
    • 1 lb Sweet Potatoes
    • 3 oz Radishes
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ¼ cup Sour Cream
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients
    2 Prepare the remaining ingredients

    Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Cook, shred & dress the chicken
    3 Cook, shred & dress the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce; toss to coat. Taste, then season with salt and pepper if desired. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Warm the tortillas
    4 Warm the tortillas

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    Assemble the tacos & serve your dish:
    5 Assemble the tacos & serve your dish:

    Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the roasted sweet potato wedges and jalapeño sour cream on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1-inch-wide wedges. Line a sheet pan with foil. Transfer the sweet potato wedges to the foil; drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer, skin side down. Roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients

    Meanwhile, halve the radishes lengthwise, then thinly slice crosswise. Roughly chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a bowl, combine the sour cream and as much of the chopped pepper as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper.

    Prepare the remaining ingredients
    Cook, shred & dress the chicken
    3 Cook, shred & dress the chicken

    Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a medium bowl. When cool enough to handle, using two forks, shred the cooked chicken into bite-sized pieces. Add the guajillo chile sauce; toss to coat. Taste, then season with salt and pepper if desired. 

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    4 Warm the tortillas

    Meanwhile, if you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    Warm the tortillas
    Assemble the tacos & serve your dish:
    5 Assemble the tacos & serve your dish:

    Assemble the tacos using the warmed tortillas, dressed chicken, and sliced radishes. Serve the tacos with the roasted sweet potato wedges and jalapeño sour cream on the side. Enjoy!

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