Chicken Tacos
Uses [KitchenAid® Stand Mixer](https://www.kitchenaid.com/countertop-appliances/stand-mixers.html) and [Pastry Beater](https://www.kitchenaid.com/countertop-appliances/stand-mixers/accessories/p.pastry-beater-for-kitchenaid-tilt-head-stand-mixers.ksmpb5.html?).
Ingredients
lime wedges (fresh)
cabbage (thinly sliced, or cabbage slaw mix)
Guacamole
Sour cream
Pico de gallo
Flour tortillas (or corn)
Olive oil (for drizzling)
1 teaspoon ground pepper
2 teaspoons coarse salt
1 teaspoon oregano
1 teaspoon smoked paprika
1 1/2 teaspoon ground cumin
2 pounds skinless, boneless chicken breasts (400 g)
Step by step
SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with pastry beater attachment
Pre-heat the oven to 400°F/205°C and line a baking sheet with tin foil.
Place raw chicken breasts in a large bowl and season with cumin, salt, and pepper, making sure to coat each side of the chicken. Use your hands to turn the chicken and evenly distribute seasonings.
Lay chicken breasts on a foiled baking sheet without overcrowding.
Lightly drizzle each chicken breast with a bit of olive oil. Tent the chicken with another sheet of tin foil and crimp it with the edge of the other foil. Leave a little venting to allow steam to escape.
Bake for about 30-40 minutes, or until the center reads 160°F on a thermometer.
Let the breasts rest for 5-10 minutes, then place them in the bowl of the KitchenAid® Artisan Stand Mixer fitted with the pastry beater attachment.
Turn the mixer on to speed 2 and shred chicken until desired consistency.
Serve shredded chicken breast with warm tortillas, and top with pico de gallo, sour cream, guacamole, thinly sliced cabbage, and a squeeze of fresh lime.