Shredded Chicken Tacos

Who can resist tacos? No one— especially when you fill them with spiced pulled chicken and everyone’s favorite fresh toppings!

2 cans (8 oz. each) tomato sauce 2 tsp. white vinegar 2 tsp. GOYA® minced garlic 3 1/2 tsp. ancho chile powder 1 tsp. ground cumin 2 tsp. ground oregano 1/2 tsp. sugar GOYA® Adobo All-purpose Seasoning with Pepper 2 Tbs. extravirgin olive oil 2 lbs. bone-in, skin- on chicken breasts 12 GOYA® corn tortillas, heated according to package directions GARNISH Chopped avocados, coarsely chopped fresh cilantro, shredded lettuce, lime wedges, finely chopped white onions, chopped tomatoes and/or hot sauce, optional

In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano and sugar. Season with adobo; set aside.

Heat oil in large skillet over medium-high heat. Season chicken with adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add tomato sauce mixture to pan; bring to boil (be careful, tomato sauce can splatter). Reduce heat to medium low. Simmer, covered, turning once, until chicken is cooked through (thermometer will register 165°F when inserted into thickest part of breast), about 20 minutes.

Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken. Transfer chicken to skillet with sauce, mixing to combine; cook until sauce reduces and blends into chicken, about 10 minutes. Spoon chicken onto tortillas. Garnish with desired toppings. Servings: 4. Cals.: 510. Protein: 38 g. Fat: 19 g. (3 g. saturated). Chol.: 112 mg. Carbs.: 46 g. Sodium: 856 mg. Fiber: 6 g. Sugar: 5 g. Kitchen time: 40 minutes. Total time: 1 hour, 10 minutes.