Easy way to make perfect Shredded Chicken Tacos

These shredded chicken tacos are absolutely delicious! We like these even better than the Mexican restaurant because they are quick and easy to make.

Easy to adjust to various diets and tasty when piled high with toppings!

Why Are These Tacos So Delicious?

• They’re a huge hit with everyone! Seriously. “Mommy?” they exclaimed as I cooked these for my family. For these tacos, I’ll be using your app. These tacos are fantastic.” from my five-year-old son “Wow, these tacos are good…. whatever you added to them,” my husband commented. So there you have it. Officially kid-approved and family-tested.
• Shredded chicken tacos are really simple to make and packed with flavor. Salsa chicken, pico de gallo, shredded lettuce, spicy sour cream… Just thinking about them makes my mouth swim!
• These are a terrific make-ahead alternative for simple lunches if you’re a food preparer! Refrigerate or freeze the cooked chicken for up to 3 months in an airtight container (apart from the other ingredients). Simply reheat the chicken (on the stovetop or in the microwave; you may add a little liquid to keep it hydrated) before assembling your tacos.
• Feel free to substitute your favorite toppings or omit anything on the recipe card that you don’t like. Tacos with shredded chicken are incredibly versatile. You may also offer them as a taco bar, where everyone can build their own!

Important Ingredients

Chicken – This dish calls for boneless, skinless chicken breasts. They’re extremely convenient and a terrific source of lean protein that can be incorporated into practically any diet.

You could also use rotisserie chicken to save time — simply skip the boiling step and go right to shredding!

Salsa – With a little salt, salsa (or tomato sauce) makes an easy yet delicious chicken sauce! Perhaps the nicest part of this recipe is how the chicken absorbs all of the salsa’s spices, resulting in a really rich, super tasty shredded chicken.

If you enjoy a lot of heat, a hot salsa is a way to go. For a slightly sweeter shredded chicken taco, try a peach-mango salsa.

Chef’s Advice

• In this dish, I used the two-fork approach to shred the chicken breasts, but there are actually five different but simple ways to shred chicken.
• It’s important not to overcook the chicken, especially if you’re using boneless, skinless chicken breasts, which can dry up more quickly than chicken thighs.
• Do you want something else than shredded chicken tacos on your plate? For a complete supper, pair them with cilantro lime brown rice (or cilantro lime cauliflower rice if you’re keto) and corn salsa. You could also serve them with creamy avocado salsa.
• This dish worked well in flour tortillas, but it would also work well in corn tortillas, lettuce cups, or even tortilla chips for shredded chicken nachos. Please let us know which vessel you decide to try!

Shredded Chicken Tacos

These shredded chicken tacos are absolutely delicious! We like these even better than the Mexican restaurant because they are quick and easy to make. Easy to adjust to various diets and tasty when piled high with toppings!

Ingredients

For the Chicken

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

To Serve

• 8-10 flour tortillas
• ½ cup sour cream
• 1 cup pico de gallo
• Monterey or Monterey Jack cheese shredded
• 1 avocado diced or thinly sliced
• fresh cilantro chopped
• shredded romaine or other lettuce

Equipment

• Large saucepan
• Bowl & 2 forks (or another preferred shredding method)
• medium saucepan
• Large skillet

Instructions For Shredded Chicken Tacos

Chicken Recipe

1. Cover chicken breasts with water in a large pot. Bring water to a boil, then reduce to low heat and cook until the chicken is no longer pink about 10 to 12 minutes.
2. Place the chicken in a bowl. Allow cooling before shredding with two forks.
3. Heat the oil in a medium saucepan over medium heat. Toss together the chicken, cumin, chili powder, and salsa (or tomato sauce). Combine all ingredients and bring to a boil.
4. Reduce the heat to a minimum. Simmer for 3 minutes, or until chicken is heated and flavors have mingled.

To Serve

1. Tortillas can be warmed in a big skillet or over an open flame (see Notes).
2. Top tortillas with 1 tablespoon sour cream, then fill with shredded chicken.
3. Shredded romaine, avocado, and pico de gallo Finish with a shredded cheese garnish.

Notes

• Warming Tortillas: Use this method to warm tortillas over an open flame.
• Use gluten-free tortillas and keep an eye out for additional carbohydrates in the shredded cheese.
• Make it Paleo: Use paleo tortillas or lettuce cups, dairy-free sour cream, and vegan cheese.
• Use low-carb tortillas to make it lower-carb.
• Use cheese wraps, egg thins, or lettuce cups instead of tortillas to make it Keto. Make sure your tomato sauce (or salsa) contains the fewest carbs and no added sugars as feasible. To save a few carbs, omit the pico de gallo and replace it with freshly shredded cheese and full-fat sour cream.
• Slow Cooker Method: Use 1 cup salsa instead of 34 cups in the slow cooker, and omit the water and avocado oil. In a slow cooker, combine the chicken, seasonings, and salsa. Cook for 5 hours on low or 3 hours on high, covered. Cook uncovered for another 30 minutes on high or 60 minutes on low after shredding the chicken. Assemble tacos and top with desired toppings.

Nutrition Information

Serving: 1taco, Calories: 322kcal, Carbohydrates: 23g, Protein: 28g, Fat: 13g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 965mg, Potassium: 691mg, Fiber: 3g, Sugar: 6g, Vitamin A: 468IU, Vitamin C: 7mg, Calcium: 61mg, Iron: 2mg, Net Carbs: 20g