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Ingredients

¼ cup water 1 (1 ounce) packet taco seasoning mix 2 (8 ounce) cans tomato sauce 2 teaspoons white distilled vinegar 2 teaspoons minced garlic 2 teaspoons ground oregano 1 teaspoon ground cumin ½ teaspoon white sugar 2 tablespoons olive oil 2 pounds skinless, boneless chicken breasts 8 taco shells, warmed

Nutrition Info

244.3 calories carbohydrate: 15.7 g cholesterol: 58.5 mg fat: 9 g fiber: 1.7 g protein: 24 g saturatedFat: 1.8 g servingSize: - sodium: 658.8 mg sugar: 3.3 g transFat: : - unsaturatedFat: : -

Mix water and taco seasoning in a large bowl. Add tomato sauce, vinegar, garlic, oregano, cumin, and sugar, mix well.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 5 minutes per side. Add tomato sauce mixture and bring to a boil. Reduce heat to medium-low, cover, and simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove chicken breasts from the pan and shred meat with 2 forks when cool enough to handle. Return shredded chicken to the pan with the tomato sauce. Cook and stir until chicken is coated with sauce and sauce reduces a bit, about 5 minutes.
Transfer chicken and sauce to a serving bowl and spoon onto taco shells.

8 tacos

This is a great recipe for easy shredded chicken tacos that I've been using for years. Great for a weeknight or a weekend meal!