Mexican Shredded Chicken Tacos

I make these Mexican shredded chicken tacos whenever I need a quick and easy lunch or dinner.

Tender, juicy, and flavorful shredded chicken seasoned with Mexican taco spices and then stuffed into crunchy taco shells. They are incredibly yummy and super easy to put together.

Mexican Shredded Chicken Tacos

I absolutely love making chicken tacos at home; they’re a staple in my kitchen. The recipe is packed with fresh ingredients, super easy to make, and perfect for meal prep.

This delicious recipe is perfect for family taco night; my whole family loves it.

Without further ado, let's talk about the ingredients I used and how I made these tasty tacos.

What Is In The Recipe?

Complete information on ingredients and quantities is in the recipe card at the end of the post.

Taco Shells: I prefer to use the crunchy taco shells. However, If you like soft tacos, use flour or corn tortillas instead.

Red onion: Red onions taste sweet when they are cooked and add a delicious flavor.

Taco seasoning: I use store-bought taco seasoning to flavor the chicken.

UPDATE: I used to use store-bought seasonings, but I don't anymore since I made my own Chicken Taco Seasoning.

Shredded cooked chicken: I use shredded chicken breast as it is lean meat and is well known for retaining its juiciness and absorbing flavors.

Kidney beans: Kidney beans are staples in my taco recipes. It makes the tacos more filling. However, black beans work well too in this recipe.

Mozzarella cheese: Mozzarella cheese blends well and adds a creamy texture to the dish.

Other ingredients I use: Tomatoes, mashed avocado and fresh cilantro.

Step-By-Step Instructions

One: Cook the boneless, skinless chicken breasts in boiled water over medium heat until fully cooked, then shred them into small pieces.

Tip: Make sure that you are cooking over medium heat to avoid overcooking (high heat) and undercooking (low heat).

Two: Preheat oven to 220°C /  430°F.

Three: 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 chicken, taco seasoning, beans, and water. Let simmer for 2 to 3 minutes, then turn off the heat and get a fork and shred the chicken into medium strips.

Tip: Make sure that the slice of your meat isn’t too thick. This will help the meat to absorb the flavors better.

Five: Now, divide the chicken mixture between the taco shells, sprinkle cheese on top.

Six: Bake for 10-12 minutes or until the cheese is melted. Top the baked tacos with tomatoes and a tablespoon of mashed avocado. Garnish with cilantro and serve.

Other Shredded Chicken Taco Toppings

• Salsa: Tomato salsa, Salsa verde or mango 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.

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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