Shredded Chicken Tacos

Shredded chicken tacos are one of those super-easy dinners that everyone loves. They’re easy to make, flavorful, and perfect for busy days.

Shredded Chicken Tacos

Shredded chicken tacos are a Mexican-style dish that’s totally customizable. You can build them however you like with your favorite toppings, using whatever you have in the fridge. I like to keep the spice mild and add plenty of cheese.

These chicken tacos are so good; they’re cheesy, crispy, packed with fresh ingredients, and perfect for a quick weeknight dinner or a casual taco night!

I use chicken breast in this recipe because it’s leaner, but chicken thighs work well too.

You'll Need

Taco Shells: I use 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: Feel free to use my Chicken Taco Seasoning 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 Shredded 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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