Pulled chicken tacos are flavorful, quick, easy to make, and always a hit! When I want something simple and comforting, I go for cheesy shredded chicken tacos. Melted cheese, crunchy taco shells, and tender chicken. So good!
Shredded Chicken Tacos Recipe
Pulled (shredded) chicken tacos are my go-to for a quick dinner all my family loves. I keep the spice light, add plenty of cheese, and let the kids build their own; everyone's happy!
I prefer making tacos with chicken breast rather than thighs because the breasts are leaner, making the meal healthier and lower in fat.
I absolutely love making chicken tacos; they’re cheesy, crispy, packed with fresh ingredients, and perfect for a quick weeknight dinner or a casual taco night!
You'll Need
Here are all the ingredients you'll need to make chicken tacos.
Taco Shells: I prefer to use the crunchy taco shells. However, you can use flour or corn tortillas instead if you prefer.
Chicken: I use 3 boneless and skinless chicken breasts, which is the perfect amount for 12 taco shells.
Taco seasoning: I use my homemade Chicken Taco Seasoning, which is SO GOOD! Feel free to use my recipe or store-bought taco seasonings.
To make the taco filling: I use red onion and kidney beans. Black beans work well in this recipe.
Toppings: I top my tacos with mozzarella cheese, tomatoes, mashed avocado and fresh cilantro.
Complete information on ingredients and quantities is in the recipe card at the end of the post.
How To Make Chicken Tacos?
One: First, poach the chicken: Put the chicken breasts in a medium-sized pot and cover it with water. Bring to a boil over high heat, then reduce the heat to medium and cook for about 10-13 minutes or until fully cooked.
Two (shred the chicken): Place one of the chicken breasts on a large plate and, using two forks, start pulling the chicken into pieces; it’s that simple!
Three (make the taco filling): Heat the olive oil in a large frying pan over medium heat, add the onions and cook for 2 to 3 minutes until softened.
Four: Add shredded chicken, taco seasoning, beans, and water. Let simmer for 2 to 3 minutes.
Five: Now, divide the chicken mixture between the taco shells, sprinkle cheese on top.
Six: Bake in the oven at 180C / 350F for 10-12 minutes or until the cheese is melted.
Seven: Top the baked tacos with tomatoes and a tablespoon of mashed avocado. Garnish with cilantro and serve.
Tip: DON'T OVERSTUFF your shells so the filling doesn’t spill out.
Pro Tips
- To make sure the chicken is fully cooked, use a meat thermometer to check the internal temperature; if it is 165°F (74°C), it is done.
- I highly recommend shredding the chicken while it's still warm; it's much softer and easier to pull apart.
- If you don’t have time to cook the chicken, a store-bought rotisserie chicken is an easy and convenient option.
Other Topping Options
- Salsa: Tomato salsa, Salsa verde or Cabbage Salsa.
- Veggies: Lettuce, Cauliflower, spinach, rocket, avocado, mushrooms or cabbage (red or green).
- Sour cream, greek yoghurt, guacamole.
- Meat: Ground beef, duck or turkey.
- Fresh herbs: cilantro, basil or parsley.
Pair Them With
FAQs
Can I cook the chicken in a slow cooker?
Yes, you can. You may also add a couple of cardamom pods and a bay leaf to the chicken while it cooks for extra flavor.
Can I make a chicken taco ahead of time?
Yep, you can poach and shred the chicken ahead of time; it keeps in the fridge for 3–4 days or in the freezer for up to 2 months.
More Chicken Recipes
- Bon Bon Chicken
- Devilled Chicken
- Fried Chicken Fingers
- Chinese Peanut Butter Chicken Recipe
- Chicken Katsu Curry
- Mango Habanero Wings
- Lime Coconut Chicken
- Chicken Cobbler
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Recipe
Pulled Chicken Tacos
Ingredients
- 12 taco shells
- 1 tablespoon olive oil
- 1 red onion , finely chopped
- 2 tablespoon taco seasoning
- 3 chicken breasts , shredded
- 400 g kidney beans , drained
- ½ cup water
- 2 cups mozzarella cheese
- 1 avocado , mashed
- 1 large tomato , chopped
- 2 tablespoon fresh cilantro , roughly chopped
Instructions
- First, poach the chicken: Put the chicken breasts in a medium-sized pot and cover it with water. Bring to a boil over high heat, then reduce the heat to medium and cook for about 10-13 minutes or until fully cooked.
- Shred the chicken: Place one of the chicken breasts on a large plate and, using two forks, start pulling the chicken into pieces; it’s that simple!
- Make the taco filling: Heat the olive oil in a large frying pan over medium heat, add the onions and cook for 2 to 3 minutes until softened.1 tablespoon olive oil, 1 red onion
- Add shredded chicken, taco seasoning, beans, and water. Let simmer for 2 to 3 minutes.
- Now, divide the chicken mixture between the taco shells, sprinkle cheese on top.2 tablespoon taco seasoning, 3 chicken breasts, 400 g kidney beans, ½ cup water
- Bake in the oven at 180C / 350F for 10-12 minutes or until the cheese is melted.12 taco shells, 2 cups mozzarella cheese
- Top the baked tacos with tomatoes and a tablespoon of mashed avocado. Garnish with cilantro and serve.1 avocado, 1 large tomato
Notes
- I highly recommend shredding the chicken while it's still warm; it's much softer and easier to pull apart.
- If you don’t have time to cook the chicken, a store-bought rotisserie chicken is an easy and convenient option.
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