top of page


What You Need

1 teaspoon packed brown sugar

2 tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

1 teaspoon kosher salt

1 tablespoon vegetable oil

1/2 cup chicken broth

2 teaspoons apple cider vinegar

1 small can tomato sauce (8 oz)

1 medium onion, finely chopped

3 garlic cloves, minced

1 ½ lbs chicken breasts cut into 1/4 inch strips (can easily substitute ground beef, ground turkey, or ground chicken)

Flour tortillas, corn tortillas, and/or crunchy taco shells


  1. Heat oil in a large skillet over medium heat. Add onion. Cook, stirring often, until softened (about 5 minutes).

  2. Stir in garlic, chili powder, cumin, coriander, oregano, cayenne, and salt. Stir often for 30 seconds.

  3. Stir in chicken breast strips. Cook until cooked through (about 7-10 minutes), stirring often.

  4. Stir in broth, tomato sauce, vinegar, and brown sugar. Simmer for 15 minutes, stirring occasionally. You can simmer for longer if you aren’t ready to eat yet.

  5. Divide evenly into the tortillas or shells. Top with your favorite taco toppings.

Total Prep Time: 20 minutes

Cook Time: 30-40 minutes

Serves: 4

Recipe by Beth Goldring

bottom of page