shredded chicken tacos recipe

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shredded chicken tacos recipe
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The Best shredded chicken tacos recipe

I’m so excited to share this shredded chicken tacos recipe with you all! I’ve been making it for years, and it’s always a hit with my family.

We love it because it’s easy to make, delicious, and packed with nutrients. The best part is that it’s perfect for any occasion – whether we’re having a quick weeknight dinner or a special weekend meal.

My kids adore the shredded chicken, and I love how versatile the dish is. You can serve it in tacos, on top of salads, or even as a filling for sandwiches.

The flavors are amazing, with the tender chicken complementing the crunchy taco shells and fresh toppings. One of the things I appreciate most about this recipe is how easily you can customize it to suit your tastes.

If you’re not a fan of spicy food, simply omit the jalapenos or substitute them with milder peppers. If you prefer a more substantial meal, add some beans or roasted vegetables to the mix.

This recipe is also incredibly healthy, thanks to the lean protein from the chicken and the abundance of fresh veggies. I like to think that this dish is a reflection of my family’s values – we value simplicity, flavor, and nourishment above all else.

Shredded Chicken Tacos

Shredded Chicken Tacos

4.8 from 997 votes

Delicious shredded chicken tacos with a perfect blend of spices. Served with fresh toppings, these tacos are a crowd-pleaser for any meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

2 lbs chicken breasts
1 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper

For the Toppings

1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup shredded cheese
1/2 cup sour cream
1/2 cup salsa
4-8 small tortillas

👨‍🍳Directions

1Preheat the oven to 400°F.
2In a mixing bowl, combine paprika, cumin, chili powder, garlic powder, onion powder, salt, and black pepper.
3This will be your spice mix.
4Place chicken breasts in a baking dish.
5Drizzle with olive oil and sprinkle the spice mix evenly over the chicken.
6Toss to coat the chicken evenly.
7Ensure all chicken pieces are well coated.
8Cover the baking dish with aluminum foil.
9Bake for 20 minutes.
10After 20 minutes, remove the foil and continue baking for another 10-15 minutes, or until the chicken reaches an internal temperature of 165°F.
11The chicken should be tender and easily shreddable with a fork.
12Remove the chicken from the oven and let it rest for 5 minutes.
13Then, using two forks, shred the chicken into small pieces.
14The chicken should be very tender and easy to pull apart.
15Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or according to package instructions.
16The tortillas should be pliable and slightly toasted.
17To assemble the tacos, place a spoonful of shredded chicken on each tortilla.
18Top with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa.
19Serve immediately and enjoy your delicious shredded chicken tacos.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Tortilla warmer
Knife
Cutting board
Fork
Cooking pan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute the chicken breasts with chicken thighs for a more flavorful option. You can also add additional toppings such as avocado or cilantro to customize the tacos to your liking.

Watch Video Of How Shredded Chicken Tacos Works

One of my favorite things about this shredded chicken tacos recipe is how easily it can be adapted for different occasions and gatherings. Whether we’re hosting a backyard BBQ or just need a quick weeknight dinner, this recipe never fails to impress.

And let’s not forget about storage and reheating ideas! After cooking and shredding the chicken, I like to store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

When reheating, simply warm it up on low heat until warmed through – add some extra taco seasoning if needed! As for serving ideas, try serving these tacos in individual bowls topped with all your favorite fixings – from diced tomatoes and avocado slices to crumbled queso fresco and sour cream dollops.

❓ Frequently Asked Questions About Shredded Chicken Tacos

What type of chicken should I use for this recipe?

For this shredded chicken tacos recipe, you’ll want to use boneless, skinless chicken breasts or thighs. If you prefer using dark meat, just be aware that it will be slightly more prone to drying out than white meat.

Can I use store-bought taco seasoning?

While store-bought taco seasoning can be convenient, I highly recommend making your own blend from scratch. Not only will it taste better, but you’ll also avoid any preservatives or additives found in commercial mixes.

How do I shred the chicken? To shred the chicken, place it in a large bowl and use two forks to tear it into bite-sized pieces. You can also use a stand mixer fitted with the paddle attachment to shred the chicken – just be sure to adjust the speed accordingly.

Can I make this recipe in advance?

Yes! This shredded chicken tacos recipe is perfect for meal prep or making ahead of time. Simply cook the chicken and store it in an airtight container in the refrigerator for up to 3 days.

Do I have to use cilantro?

Absolutely not! While cilantro adds a lovely freshness to this dish, feel free to omit it if you’re not a fan of its flavor.

Can I serve this recipe as a main course?

This shredded chicken tacos recipe makes for an excellent main course when served with some added sides – try pairing it with Mexican street corn or roasted sweet potatoes for a well-rounded meal.

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