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Shredded Chicken Tacos Recipe

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3.9 from 74 reviews

Delicious and easy-to-make shredded chicken tacos featuring tender chicken simmered with flavorful spices and salsa, served on warm flour tortillas with fresh toppings like sour cream, pico de gallo, avocado, cilantro, lettuce, and Monterey Jack cheese.

  • Total Time: 40 minutes
  • Yield: 8 tacos

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken breasts, cut into halves
  • 1 tablespoon avocado oil
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¾ cup salsa or tomato sauce

Serving Suggestions (All Optional)

  • 8 flour tortillas
  • 8 tablespoons sour cream, divided
  • Pico de gallo
  • Diced avocado or thinly sliced avocado
  • Chopped fresh cilantro
  • Shredded romaine or other lettuce
  • Shredded Monterey Jack cheese

Instructions

  1. Boil the Chicken: Place 2 pounds of boneless, skinless chicken breasts cut in halves into a large saucepan and cover with water. Put the saucepan on the stovetop over high heat and bring the water to a rolling boil.
  2. Simmer the Chicken: Once boiling, immediately reduce the heat to medium and simmer the chicken for 10 to 12 minutes or until it reaches an internal temperature of 160° Fahrenheit. This ensures the chicken is fully cooked but still juicy.
  3. Rest and Shred Chicken: Remove the chicken from the boiling water and transfer it to a large bowl. Let it rest and cool enough to handle. Then, use two forks or your preferred shredding method to pull the chicken apart into small, tender pieces. Set aside the shredded chicken.
  4. Heat Oil and Combine Ingredients: On the stovetop, heat 1 tablespoon of avocado oil in a medium saucepan over medium heat until hot and shimmering. Add the shredded chicken to the pan along with ½ teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and ¾ cup salsa or tomato sauce. Stir well to combine all the flavors evenly.
  5. Simmer Chicken Mixture: Increase the heat to high to bring the mixture to a boil, then immediately reduce the heat to low. Allow the chicken to simmer gently for 3 to 5 minutes, stirring occasionally, until everything is warmed through and flavors melded.
  6. Warm the Tortillas: Warm the 8 flour tortillas using a large skillet, microwave, or over an open flame, depending on your preference and available equipment.
  7. Assemble the Tacos: Brush each warmed tortilla with 1 tablespoon of sour cream. Then, fill each tortilla with a generous portion of the shredded chicken mixture.
  8. Add Toppings and Serve: Top the tacos with pico de gallo, diced or sliced avocado, chopped fresh cilantro, shredded romaine or other lettuce, and a sprinkle of shredded Monterey Jack cheese. Serve immediately to enjoy warm and fresh tacos.

Notes

  • Tortillas can be warmed in a large skillet, microwave, or over an open flame for a slight char and extra flavor.
  • Use fresh salsa or tomato sauce depending on your preference for the chicken simmering step.
  • Adjust the amount of chili powder based on your desired spice level.
  • Shredding chicken can be done using two forks or a stand mixer with a paddle attachment for quicker results.
  • Optional toppings can be customized to suit taste or dietary needs.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/shredded-chicken-tacos-recipe/