Let's Taco 'bout Flavor: Amazing Shredded Chicken Tacos Recipe! (2024)

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Taco night just got a whole lot easier and tastier with this awesomeShredded Chicken Tacosrecipe! These bad boys are not only easy to whip up but are also insanely delicious! Perfect for when you need to fix a quick dinner the whole family will love, or want to impress friends at your next taco night. It’s a 30-minute dish with so much flavor and little cook time, that it will be on repeat often!

These easy shredded chicken tacos are not just for dinner; they’re perfect for meal prep too. Cook a double batch of the chicken and store it in an airtight container in the fridge, ready to be used for quick meals the next day. You can repurpose the chicken for taco salads, burrito bowls, or even a hearty chicken tortilla soup.

This easyrecipe, perfect for any busy weeknight meal, brings together the best of Mexican flavors with minimal effort and maximum taste. Start with some cooked shredded chicken – you can use leftovers, rotisserie chicken, or even chicken cooked in your crockpot or Instant Pot. The chicken can be made with boneless skinless chicken breasts or thighs, simmered to perfection in chicken broth with spices until tender and easily shreddable with a hand mixer or fork.

The real magic happens when you season the chicken. Whip up a batch of our famous homemade taco seasoning with spices like chili powder, garlic powder, onion powder, ground cumin, and a dash of black pepper. This blend has so much more flavor than store-bought packets and can be adjusted to suit your love for spicy food. For those who crave that extra kick, add some chipotle peppers in adobo sauce or a splash of hot sauce to the mix. I like to keep it kid-friendly, which my older sons laugh at me because I can’t handle the heat!

Recipe Ingredients

You’ll need the following ingredients to make this easy chicken taco recipe:

INGREDIENT NOTES:

• Chicken: I love using chicken breasts, but you can also use thighs instead.
• Taco Seasoning:I used our Favorite Chicken Taco Seasoning, but you can use a packet from the store instead.
• Tortillas: My family loves using flour tortillas, but we’ve used taco shells and loved them too!

HOW TO MAKE SHREDDEDCHICKEN TACOS: STEP-BY-STEP

Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.

STEP 1: Heat the shredded chicken in some oil. Add the homemade taco seasoning and salsa.

STEP 2: Once your chicken is seasoned and sizzling over medium heat, it’s time to think about assembly. Whether you’re a fan of corn tortillas or flour tortillas, make sure they’re nicely warmed to hold all the delicious fillings. And speaking of fillings, here’s where you can get creative.

STEP 3: Pile on your favorite toppings like shredded lettuce, diced tomatoes, sliced avocado, refried beans, black beans, creamy sour cream, and tangy homemade salsa or pico de gallo. Sprinkle some shredded cheese, and don’t forget a squeeze of fresh lime juice for that zesty finish.

Storage and Reheating

Storage:Store leftovers inthe refrigerator, in an airtight container. It can be kept for up to 3 days.

Reheating: To reheat the leftover chicken, simply warm the chicken in a skillet over medium heat until heated through, or use the microwave for a quicker option.

Freezing: To freeze, let the chicken cool completely, then store it in an airtight container or freezer bag, squeezing out as much air as possible. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight and reheat as desired. This makes for a super convenient and tasty meal prep option!

Additions & Substitutions

ADDITIONS:

• Beans: Adding black beans or pinto beans.
• Rice: Including a scoop of Mexican rice inside the tacos.
• Veggies: Incorporating sautéed bell peppers, onions, or corn.
• Salsa and Sauces: Exploring various salsas, such as green salsa or mango salsa, and creamy avocado sauce.

SUBSTITUTIONS:

• Chicken: Instead of chicken breasts, you can use boneless skinless chicken thighs
• Salsa:Instead of using homemade or your favorite salsa, you can use a can of Rotel or diced tomatoes
• Seasoning: If you don’t have the individual spices, use a pre-packaged taco seasoning mix.
• Tortillas:Use whole wheat, spinach, or gluten-free tortillas instead of regular corn or flour tortillas. Lettuce leaves for lettuce cups can be a low-carb, gluten-free option.

FAQs about this Beef and Rice Skillet:

Absolutely! While this recipe is titled “Shredded Chicken Tacos,” the same seasonings and ingredients can be wonderfully used with other meats like ground beef, ground turkey, or ground chicken too.

Yes, you can use a slow cooker or Instant Pot to cook the chicken. For the slow cooker, combine the chicken with seasoning and salsa, and cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, cook under high pressure for about 10 minutes with a natural release. Shred the chicken in the pot with the juices for extra flavor.

If you don’t have a slow cooker or Instant Pot, you can cook the chicken in a skillet on the stovetop or bake it in the oven. For the stovetop, simply cook the chicken in a covered skillet with a bit of chicken broth and taco seasoning until tender. In the oven, bake the seasoned chicken breasts covered in foil at 375°F until cooked through and easy to shred.

What Can I Serve with this Shredded Chicken Tacos Recipe?

Serve with Mexican Rice, refried beans, and your favorite chips & salsa or guacamole for a totally satisfying meal.

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