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Shredded Chicken Tacos

Shredded Chicken Tacos

These shredded chicken tacos will give you a new, delicious way to make chicken and shake up taco night all in one easy recipe.

 

In this recipe, chicken breasts are cooked in a flavorful tomato sauce. Then the chicken is shredded and added back to the sauce until it soaks it all up.

 

We serve the shredded chicken on flour tortillas, with lettuce, sour cream, store-bought guacamole and our homemade fresh salsa.

 

But you can dress up your tacos with all your favorite topping. Either way your family will love them.

 

Here are some more taco topping suggestions

  • Diced Tomatoes
  • Corn
  • Black Beans
  • Shredded Cheese
  • Limes
  • Hot Sauce

 

If you want more easy and delicious weeknight dinner ideas, check out these chicken quesadillas or these shredded chicken tostadas.

 

For quick take-out inspired meals, try this chicken broccoli and mushroom stir fry or this beef and vegetable stir fry. Enjoy!

 

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To make these shredded chicken tacos you will need

1 tablespoon Chili Powder

1 teaspoon Kosher Salt, or to taste

1 teaspoon Garlic Powder

½ teaspoon Onion Powder

½ teaspoon Cumin

¼ teaspoon Black Pepper, or to taste

1 tablespoon Canola Oil

1 pound Chicken Breast, boneless and skinless (2 breasts)

1 (8 ounce) can Tomato Sauce

8 ounces Water

Hard or Soft Tortillas

 

Two chicken breasts, can of tomato sauce, dry seasonings and water displayed on a wood cutting board.

 

Make the taco seasoning

Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

 

Brown the chicken

Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.

 

We just want to get the chicken going and brown it just a little bit. Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

 

Make the taco sauce

Do not wash the skillet. We want to make the sauce with those delicious bits of chicken left in the pan.

 

Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.

 

When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.

 

Keep the sauce at a simmer. If it’s not simmering, raise the heat a bit. If it’s boiling too vigorously, lower the heat. Turn the chicken about half way through the cooking time, and stir occasionally.

 

Two chicken breasts simmering in tomato sauce in a large black skillet.

 

After 15 minutes or so, use an instant read thermometer to take the internal temperature of the chicken breast. Make sure it’s at least 165°F at the thickest part.

 

Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

 

Shred the chicken

Place the chicken on a cutting board or pan and shred using two forks.

 

Shredded Chicken for Enchiladas on a black cutting board

 

Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.

 

Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

 

Shredded chicken in three flour tortillas served with lettuce, sour cream, guacamole and salsa on the side.

 

Makes 10 tacos. If you like these tacos, try these shredded chicken enchiladas. They’re absolutely delicious! And, if you’d like a great cocktail to go with your dinner, try our homemade margarita. Enjoy!

 

Shredded chicken in three flour tortillas served with lettuce, sour cream, guacamole and salsa on the side.
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Shredded Chicken Tacos

These shredded chicken tacos will give you a new, delicious way to make chicken and shake up taco night all in one easy recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican & Southwestern
Keyword: chicken, tacos
Servings: 5
Calories: 327kcal

Ingredients

  • 1 tablespoon Chili Powder
  • 1 teaspoon Kosher Salt or to taste
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cumin
  • ¼ teaspoon Black Pepper or to taste
  • 1 tablespoon Canola Oil
  • 1 pound Chicken Breast boneless and skinless (2 breasts)
  • 1 8 ounce can Tomato Sauce
  • 8 ounces Water
  • Hard or Soft Tortillas

Instructions

Make the homemade taco seasoning

  • Add the chili powder, salt, garlic powder, onion powder, cumin and black pepper to a small bowl, stir to combine.

Brown the chicken

  • Heat the oil in a large, non-stick skillet over medium heat. When the oil is hot, but not smoking, add the chicken. Cook for about 3 minutes per side.
  • Remove the chicken from the skillet and set on a plate or pan. Don’t worry that it’s not cooked all the way through; it will finish cooking in the sauce.

Make the taco sauce

  • Do not wash the skillet.
  • Set the skillet back over medium heat. Add the tomato sauce, water and prepared seasoning mix, stir well to combine.
  • When the sauce comes to a simmer return the chicken to the skillet. Lower the heat to medium-low, cover and cook for 15-20 minutes.
  • Keep the sauce at a simmer. Turn the chicken about half way through the cooking time, and stir occasionally.
  • Make sure the chicken is at least 165°F at the thickest part.
  • Remove the chicken from the skillet and continue cooking the sauce, covered on low heat. It should be barely at a simmer.

Shred the chicken

  • Place the chicken on a cutting board or pan and shred using two forks.
  • Return the chicken to the skillet and cook a few minutes until warmed through and most of the sauce is absorbed. Stir occasionally.
  • Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings.

Nutrition

Calories: 327kcal | Carbohydrates: 34g | Protein: 25g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 58mg | Sodium: 1248mg | Potassium: 615mg | Fiber: 2g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 4.3mg | Calcium: 79mg | Iron: 3.2mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

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