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.

Course Main Course

Cuisine Mexican & Southwestern

Keyword chicken, tacos

Prep Time 5

Cook Time 30

Shredding the chicken 10

Total Time 45

Servings

Calories 396kcal

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

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.

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.

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 toppings.