Shredded Chicken Tacos Recipe

I developed a quick pantry seasoning that turns plain chicken into shredded chicken tacos ready for any weeknight.

My Shredded Chicken Tacos are the ones I reach for when I want dinner that feels a little wild and totally easy. I can’t explain why a splash of fresh lime juice and a handful of cilantro make them pop, but they do.

There’s a messy, loud kind of joy to these tacos that makes you stop what your doing and take a bite, then another. I keep wondering which tiny thing turned basic into something kind of magical, and that curiosity keeps me making them again.

You’ll prob find a bite that surprises you.

Ingredients

• Chicken: lean protein builds muscle, low carb, soaks up spices real good.
• Tortillas: carbs for energy, corn adds fiber, flour’s softer and richer.
• Avocado: creamy fat, it’s heart healthy and makes tacos silky.
• Cilantro: fresh herb, bright citrusy hit, adds vitamin A and K.
• Lime: sour punch wakes flavors, adds vitamin C, balances rich bites.
• Onion: crunchy bite, has fiber and antioxidants, gets sweet when cooked.
• Cheese: adds creamy salty richness, gives calcium but also extra calories.
• Sour cream: tangy fat that cools heat, use less if watching calories.

Ingredient Quantities

• 1 1/2 to 2 lb boneless skinless chicken breasts or thighs
• 1 tbsp olive oil or veg oil
• 1 cup low sodium chicken broth
• 1 tbsp tomato paste or 1/2 cup red salsa
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• 1/4 to 1/2 tsp cayenne pepper or red pepper flakes, optional
• 1 tsp kosher salt plus more to taste
• 1/2 tsp black pepper
• 1 small yellow or white onion, thinly sliced (for cooking)
• 2 cloves garlic, minced
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp apple cider vinegar, optional
• 8 to 12 small corn or flour tortillas
• 1 cup chopped fresh cilantro
• 1/2 cup finely diced white onion (for topping)
• 1 to 2 avocados, sliced or mashed
• 1 cup shredded cheddar or Monterey Jack cheese, optional
• 1/2 cup sour cream or Mexican crema, optional
• 1 to 2 limes, cut into wedges for serving
• Salsa or pico de gallo, for serving

How to Make this

1. Mix the spices in a small bowl: 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 to 1/2 tsp cayenne or red pepper flakes if you like heat, 1 tsp kosher salt and 1/2 tsp black pepper. Rub that all over 1 1/2 to 2 lb boneless skinless chicken breasts or thighs.

2. Heat 1 tbsp olive oil or veg oil in a large skillet over medium high. Add 1 small thinly sliced yellow or white onion and cook until soft and starting to brown, about 5 to 7 minutes. Toss in 2 cloves minced garlic and cook 30 seconds more, careful not to burn it.

3. Push the onions to the side, add 1 tbsp tomato paste or 1/2 cup red salsa and stir it into the onions and garlic for about a minute to wake up the flavors. Sprinkle the spice coated chicken into the pan.

4. Pour in 1 cup low sodium chicken broth to deglaze, scraping up any brown bits. Bring to a simmer, then cover and lower heat to medium low and simmer until the chicken is cooked through, about 18 to 22 minutes depending on thickness.

5. Remove the chicken to a cutting board, shred it with two forks or a mixer, and return the shredded chicken to the skillet with the sauce. Add 2 tbsp fresh lime juice and 1 tbsp apple cider vinegar if using, stir and simmer uncovered 3 to 5 minutes so the sauce clings to the chicken. Taste and add more salt or cayenne if needed.

6. Stir in most of 1 cup chopped fresh cilantro but reserve a handful for topping. That bright fresh cilantro at the end makes a big difference, trust me.

7. Warm 8 to 12 small corn or flour tortillas in a dry skillet over medium heat about 20 to 30 seconds per side or wrap in foil and heat in a 350 F oven for 10 minutes. Keep them wrapped in a clean kitchen towel so they stay soft.

8. Assemble tacos by filling each tortilla with shredded chicken, then top with 1/2 cup finely diced white onion, reserved cilantro, sliced or mashed avocado from 1 to 2 avocados, and a squeeze of lime.

9. Add optional toppings as you like: 1 cup shredded cheddar or Monterey Jack cheese, 1/2 cup sour cream or Mexican crema, and salsa or pico de gallo for extra freshness.

10. Serve right away with lime wedges and extra salsa on the side. If you have leftovers let the chicken cool then refrigerate in the sauce for best flavor the next day.

Equipment Needed

1. Measuring spoons and a 1/4 or 1/3 measuring cup
2. Small bowl (for mixing the spice rub)
3. Large heavy skillet with a lid
4. Wooden spoon or heatproof spatula and a pair of tongs
5. Cutting board and a sharp chef’s knife
6. Two forks or a hand mixer to shred the chicken
7. Small dry skillet or baking sheet and foil (to warm tortillas)
8. Clean kitchen towel and oven mitts

FAQ

Shredded Chicken Tacos Recipe Substitutions and Variations

• Chicken (1 1/2 to 2 lb): use shredded rotisserie chicken for a super quick shortcut, or swap with cooked turkey breast or thighs if that’s what you have, or for a veg option try canned young jackfruit (drain, shred and season).
• Low sodium chicken broth: swap with low sodium vegetable broth, or use water plus a teaspoon of chicken or veggie bouillon, or even a light beer for a different flavor.
• Tomato paste or red salsa: 1 tbsp tomato paste can be replaced by 1/3 cup crushed tomatoes cooked down a bit, or use 1/2 cup jarred salsa or enchilada sauce for a saucier, punched up taste.
• Sour cream or Mexican crema: substitute plain Greek yogurt 1 for 1, or for dairy free try blended cashew cream or a store bought vegan sour cream; add a squeeze of lime if you want more tang.

Pro Tips

1) Sear the chicken in a hot pan first, dont crowd it or you wont get that brown fond that makes the sauce taste deeper. Even a quick 1-2 minute per side sear before you add broth will change the whole flavor, then scrape up those brown bits when you deglaze.

2) Use thighs for juicier results or pound breasts to even thickness so they cook the same. Let the cooked chicken rest 5 minutes before shredding so the juices arent all lost, and if you want speed use a hand mixer in a bowl to shred it fast.

3) If the sauce is too thin simmer it uncovered until it reduces and sticks to the chicken, but if you need it thicker fast mix 1 tsp cornstarch with a little cold water and stir it in. Taste for salt at the end because the broth and salsa can hide sodium, and a squeeze of extra lime or a pinch of sugar will brighten a flat sauce.

4) Warm tortillas and keep them wrapped in a towel so they stay soft, and chop the cilantro and dice the raw onion just before serving so they stay fresh. Also add avocado and crema right before you eat so they dont turn brown or get soggy.

Shredded Chicken Tacos Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I developed a quick pantry seasoning that turns plain chicken into shredded chicken tacos ready for any weeknight.

Pin

Servings

8

servings

Calories

360

kcal

Equipment: 1. Measuring spoons and a 1/4 or 1/3 measuring cup
2. Small bowl (for mixing the spice rub)
3. Large heavy skillet with a lid
4. Wooden spoon or heatproof spatula and a pair of tongs
5. Cutting board and a sharp chef’s knife
6. Two forks or a hand mixer to shred the chicken
7. Small dry skillet or baking sheet and foil (to warm tortillas)
8. Clean kitchen towel and oven mitts

Ingredients

• 1 1/2 to 2 lb boneless skinless chicken breasts or thighs

• 1 tbsp olive oil or veg oil

• 1 cup low sodium chicken broth

• 1 tbsp tomato paste or 1/2 cup red salsa

• 1 tsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/2 tsp dried oregano

• 1/4 to 1/2 tsp cayenne pepper or red pepper flakes, optional

• 1 tsp kosher salt plus more to taste

• 1/2 tsp black pepper

• 1 small yellow or white onion, thinly sliced (for cooking)

• 2 cloves garlic, minced

• 2 tbsp fresh lime juice (about 1 lime)

• 1 tbsp apple cider vinegar, optional

• 8 to 12 small corn or flour tortillas

• 1 cup chopped fresh cilantro

• 1/2 cup finely diced white onion (for topping)

• 1 to 2 avocados, sliced or mashed

• 1 cup shredded cheddar or Monterey Jack cheese, optional

• 1/2 cup sour cream or Mexican crema, optional

• 1 to 2 limes, cut into wedges for serving

• Salsa or pico de gallo, for serving

Directions

• Mix the spices in a small bowl: 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 to 1/2 tsp cayenne or red pepper flakes if you like heat, 1 tsp kosher salt and 1/2 tsp black pepper. Rub that all over 1 1/2 to 2 lb boneless skinless chicken breasts or thighs.
• Heat 1 tbsp olive oil or veg oil in a large skillet over medium high. Add 1 small thinly sliced yellow or white onion and cook until soft and starting to brown, about 5 to 7 minutes. Toss in 2 cloves minced garlic and cook 30 seconds more, careful not to burn it.
• Push the onions to the side, add 1 tbsp tomato paste or 1/2 cup red salsa and stir it into the onions and garlic for about a minute to wake up the flavors. Sprinkle the spice coated chicken into the pan.
• Pour in 1 cup low sodium chicken broth to deglaze, scraping up any brown bits. Bring to a simmer, then cover and lower heat to medium low and simmer until the chicken is cooked through, about 18 to 22 minutes depending on thickness.
• Remove the chicken to a cutting board, shred it with two forks or a mixer, and return the shredded chicken to the skillet with the sauce. Add 2 tbsp fresh lime juice and 1 tbsp apple cider vinegar if using, stir and simmer uncovered 3 to 5 minutes so the sauce clings to the chicken. Taste and add more salt or cayenne if needed.
• Stir in most of 1 cup chopped fresh cilantro but reserve a handful for topping. That bright fresh cilantro at the end makes a big difference, trust me.
• Warm 8 to 12 small corn or flour tortillas in a dry skillet over medium heat about 20 to 30 seconds per side or wrap in foil and heat in a 350 F oven for 10 minutes. Keep them wrapped in a clean kitchen towel so they stay soft.
• Assemble tacos by filling each tortilla with shredded chicken, then top with 1/2 cup finely diced white onion, reserved cilantro, sliced or mashed avocado from 1 to 2 avocados, and a squeeze of lime.
• Add optional toppings as you like: 1 cup shredded cheddar or Monterey Jack cheese, 1/2 cup sour cream or Mexican crema, and salsa or pico de gallo for extra freshness.
• Serve right away with lime wedges and extra salsa on the side. If you have leftovers let the chicken cool then refrigerate in the sauce for best flavor the next day.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 210g
• Total number of serves: 8
• Calories: 360kcal
• Fat: 19.4g
• Saturated Fat: 6.9g
• Trans Fat: 0.5g
• Polyunsaturated: 1.3g
• Monounsaturated: 7.5g
• Cholesterol: 100mg
• Sodium: 505mg
• Potassium: 416mg
• Carbohydrates: 19.3g
• Fiber: 3.4g
• Sugar: 2g
• Protein: 38g
• Vitamin A: 600IU
• Vitamin C: 8mg
• Calcium: 300mg
• Iron: 2mg