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:
- 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.
- Transfer the chicken to a cutting board or bowl, and shred it with 2 forks.
- In a skillet, heat oil and sauté the onion until it’s soft and translucent (3 minutes).
- Add the garlic, and sauté for 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 more minute.
- Add salsa, and just mix it in (if necessary, you can add a splash of water) and let it warm up.
- Add the chicken, and mix it in with the sauce. Simmer for 2-3 minutes.
- Serve in warmed up tortillas or taco shells with your favorite toppings.
Cheese Crusted Chicken Tacos | Shredded Chicken Taco Recipe
FAQ
What chicken is best for shredding?
How much shredded chicken for tacos for 20?
How to make dry shredded chicken moist?
Chicken stock or broth is the best liquid to impart flavor and moisture back into dry chicken. Warm your broth over a medium heat until it is hot but not boiling. Place your shredded chicken in the pan until it is barely covered with enough broth to coat the chicken.
How many pounds of shredded chicken per person for tacos?
