Chicken For Tacos Recipe

Deliciously seasoned and moist Shredded Chicken Tacos are super easy to make! No special equipment is needed to make this chicken for tacos recipe – we’re making it right on the stovetop.

Is it taco Tuesday? Or maybe it’s taco Monday or taco Saturday? Tacos make a simple dinner any day of the week. At my house, nobody ever has any complaints about taco night.

Tacos with chicken are a slightly out of the ordinary way to serve tacos, especially if you’re more of a ground beef taco kind of family. We always enjoy Baked Chicken Tacos, but these are a bit different. Pulled chicken tacos are a taco option with less fat than beef tacos, and they are packed with bold Mexican flavors.

You’ve come to the right place if you are looking for a chicken for tacos recipe. Check out my others as well: Grilled Chicken Street Tacos, Instant Pot Chicken Tinga, and Grilled Chicken with a Mexican Marinade.

Shredded Chicken Tacos

Deliciously seasoned shredded chicken tacos are the perfect choice for taco night. This chicken taco recipe is fast and simple to make any day of the week.

Prep: 5min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 144 kcal, Carbohydrate 3 g, Protein 25 g, Fat 3 g, Saturated Fat 1 g, Trans Fat 1 g, Cholesterol 73 mg, Sodium 693 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 1 ½ pounds chicken breasts (skinless boneless)
• 2 teaspoons vegetable oil
• ½ yellow onion (minced)
• 2 cloves garlic (minced)
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ cup salsa

Instruction:

1. Poach chicken. Place chicken in a saucepan, and cover with water. Bring to a boil, then reduce the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry.
2. Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
3. In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
4. Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
5. Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
6. Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
7. Serve in warmed up tortillas or taco shells with your favorite toppings.

Easy Chicken Tacos

With a simple spice rub, the chicken is cooked so quickly on the stovetop! Dice into small pieces and serve with pico, avocado + lime!

Prep: 15min

Total: 30min

Yield: 6

Ingredients:

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 pounds boneless skinless chicken thighs
• 1 tablespoon canola oil
• 12 mini flour tortillas (warmed)
• 1 cup pico de gallo (homemade or store-bought)
• 1 avocado (halved, peeled, seeded and diced)
• 1/2 cup chopped fresh cilantro leaves
• 1 lime (cut into wedges)

Instruction:

1. In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.
2. Heat canola oil in a large cast iron skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
3. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

Chicken Tacos

If you’re looking for a simple & reliable weeknight dinner, our easy chicken tacos are the perfect base to add all of your favorite toppings.

Prep: 10min

Total: 30min

Yield: 4 serving(s)

Ingredients:

• 3 tbsp. extra-virgin olive oil
• 4 boneless skinless chicken breasts, cut into 1″ strips
• Kosher salt
• Freshly ground black pepper
• 2 tsp. chili powder
• 2 tsp. ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. paprika
• 1/4 tsp. cayenne
• 8 corn tortillas, warmed
• Sour cream
• Thinly sliced red onion
• Diced tomatoes
• Shredded Monterey Jack
• Diced avocados
• Fresh cilantro
• Lime wedges

Instruction:

1. Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.

The BEST Tacos EVER | Chicken Taco Recipe #tacotuesday