Recipes · Cooking tips · Techniques

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.

Shredded chicken served in flour tortillas topped with sour cream, diced tomatoes, onions and cilantro.

 

Here, 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 diced tomatoes, crumbled queso fresco, diced onions, sour cream and chopped cilantro. But you can dress up your tacos with all your favorite topping!

 

Taco topping ideas

  • Fresh Salsa
  • Corn
  • Black Beans
  • Shredded Cheese
  • Limes
  • Hot Sauce
  • Lettuce

 

This site contains affiliate links to products. As an Amazon Associate I earn from qualifying purchases.

 

Ingredients

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

The ingredients for the shredded chicken tacos arranged on a wood cutting board.

 

Prep work

The prep work for these tacos is virtually non-existent. Just open a can of tomato sauce and make a seasoning blend. That’s it!

 

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 it going and brown it just a little bit.

 

Take the skillet off the heat and remove the chicken from the skillet. Set it on a pan or plate. 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 in the same oil the chicken was browned in. Set the skillet back over medium heat. Add the tomato sauce, water and the prepared seasoning mix. Stir well to combine. Here’s a tip: I like to add the water to the empty can of tomato sauce, that way I get every drop out.

 

When the sauce comes to a simmer, return the chicken to the skillet (along with any juices collected on the pan/plate). Lower the heat to medium-low, cover the skillet and cook the chicken for 15-20 minutes.

A browned chicken breast being added to a skillet with taco sauce.

 

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 the sauce occasionally.

 

Take the internal temperature of the chicken breast. Use an instant read thermometer to make sure it’s at least 165°F at the thickest part of the largest piece.

 

Remove the chicken from the skillet to a cutting board. Continue cooking the sauce, covered on low heat. It should be barely at a simmer.

 

Shred the chicken

Use two forks to shred the chicken into thin stringy pieces.

Two forks shredding a cooked chicken breast 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.

Shredded chicken being added to taco sauce in a large, black skillet.

 

Serve the shredded chicken with tortillas or hard taco shells and your favorite taco fixings. And, if you’d like a great cocktail to go with your dinner, try our homemade margarita. Enjoy!

Shredded chicken served in flour tortillas and topped with diced tomatoes, onions, sour cream and cilantro.

 

You may also like:

Shredded Chicken Enchiladas

Shredded Beef Tacos

Refried Black Beans

Beef Taquitos

 

Shredded chicken served in flour tortillas topped with sour cream, diced tomatoes, onions and cilantro.
Print Recipe
5 from 1 vote

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 Time5 mins
Cook Time30 mins
Shredding the chicken10 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican & Southwestern
Keyword: chicken, tacos
Servings: 4
Calories: 396kcal
Author: Elizabeth

Ingredients

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

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.

Video

Nutrition

Calories: 396kcal | Carbohydrates: 36g | Protein: 30g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 1458mg | Potassium: 747mg | Fiber: 3g | Sugar: 5g | Vitamin A: 873IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 4mg
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.


Leave a Reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.