Shredded Chicken Tacos
When it comes to Taco Tuesday, I like to make quick and flavorful tacos. I also like to switch it up between ground beef, ground turkey, shrimp, and shredded chicken. The options are endless. Tender, juicy chicken, seasoned to perfection, piled high on warm tortillas, and topped with all your favorite fixings. It’s the kind of dish that’s easy to make, incredibly versatile, and always a crowd-pleaser. Whether you’re hosting Taco Tuesday or simply looking for a flavorful dinner that comes together in a flash, these shredded chicken tacos are my go-to recipe.
Why You'll Love These Shredded Chicken Tacos
Quick & Easy: You can have dinner on the table in under 30 minutes with minimal prep work. The chicken is seasoned, simmered, and shredded in no time!
Flavor-Packed: With a blend of spices and seasonings, the chicken is bursting with savory, tangy goodness.
Customizable: Pile on your favorite toppings and get creative. These tacos are the perfect blank canvas for all kinds of deliciousness.
Make-Ahead Friendly: You can easily make the shredded chicken ahead of time, which makes it a perfect meal for busy nights and meal prep. I also like to use the leftover shredded chicken for quesadillas.
Ingredients You’ll Need
For the shredded chicken:
4 - 6 boneless, skinless chicken breasts
1 tablespoon olive oil
1 packet of mild Siete taco seasoning
1 16 oz jar of mild chunky salsa
For the Pico de Gallo:
5 vine-ripened tomatoes, deseeded and diced
1 white one, diced
1 bunch of cilantro, finely chopped
1 lime juiced (sometimes I used 1 ½ limes)
salt to taste
For the tacos:
Small corn or flour tortillas
Shredded cheese (cheddar, cotija, or a Mexican blend)
Sliced avocado or guacamole
Shredded lettuce or cabbage
Sour cream or Mexican crema
Instructions for Shredded Chicken Tacos
Poach the Chicken:
In a large pot, add the raw chicken and enough water to cover it. Bring to a boil and then lower the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165 degrees.Make the Pico de Gallo:
While the chicken cooks, chop the tomatoes, onion, and cilantro. Juice the lemon. Combine everything in a medium bowl and add salt to taste.
Shred the Chicken:
Transfer the cooked chicken to a cutting board and shred with 2 forks.
Season the Chicken:
Heat olive oil in a large skillet over low heat. Add the shredded chicken. Pour the jar of salsa and taco seasoning over the chicken. Stir until all the chicken is coated with salsa and seasoning. Add one tablespoon of water at a time to get the right consistency. Let simmer for 2-3 minutes.
Warm the Tortillas:
While the chicken simmers, warm your tortillas in a dry skillet over medium heat for about 10-30 seconds per side or until they’re soft and warm. You can also wrap them in a damp paper towel and microwave them for 20-30 seconds.Assemble the Tacos:
Start by placing a generous scoop of shredded chicken on each tortilla. Then, top with cheese, pico de gallo, avocado, sour cream, and a few dashes of hot sauce.
Perfect for Taco Tuesdays and More 🌮
Shredded chicken tacos are the perfect quick and easy dinner that doesn’t compromise on flavor. The chicken itself is super versatile—you can use it for tacos, burritos, quesadillas, or even on top of a salad. You can make a big batch of shredded chicken and store it in the fridge for a few days, which makes it perfect for meal prepping.
Another great thing about these tacos is how customizable they are. Whether you're craving a refreshing cilantro-lime slaw, extra heat with some sliced jalapeños, or a tangy squeeze of salsa verde, the possibilities are endless.
Shredded Chicken Tacos
Ingredients
- 4 - 6 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 packet of mild Siete taco seasoning
- 1 16 oz jar of mild chunky salsa
- 5 vine-ripened tomatoes, deseeded and diced
- 1 white one, diced
- 1 bunch of cilantro, finely chopped
- 1 lime juiced (sometimes I used 1 ½ limes)
- salt to taste
- Small corn or flour tortillas
- Shredded cheese (cheddar, cotija, or a Mexican blend)
- Sliced avocado or guacamole
- Sour cream or Mexican crema
- Jalapeños or hot sauce if you like a little spice
Instructions
- Poach the Chicken: In a large pot, add the raw chicken and enough water to cover it. Bring to a boil and then lower the heat to simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165 degrees.
- Make the Pico de Gallo: While the chicken cooks, chop the tomatoes, onion, and cilantro. Juice the lemon. Combine everything in a medium bowl and add salt to taste.
- Shred the Chicken: Transfer the cooked chicken to a cutting board and shred with 2 forks.
- Season the Chicken: Heat olive oil in a large skillet over low heat. Add the shredded chicken. Pour the jar of salsa and taco seasoning over the chicken. Stir until all the chicken is coated with salsa and seasoning. Add one tablespoon of water at a time to get the right consistency. Let simmer for 2-3 minutes.
- Warm the Tortillas: While the chicken simmers, warm your tortillas in a dry skillet over medium heat for about 10-30 seconds per side or until they’re soft and warm. You can also wrap them in a damp paper towel and microwave them for 20-30 seconds.
- Assemble the Tacos: Start by placing a generous scoop of shredded chicken on each tortilla. Then, top with cheese, pico de gallo, avocado, sour cream, and a few dashes of hot sauce.
