Description
Shredded Chicken Tacos are a quick and flavorful meal perfect for any taco night. Tender, poached chicken breasts are shredded and simmered in a zesty sauce made with sautéed onions, garlic, and classic Mexican spices, then combined with salsa for a vibrant finish. Served in warm tortillas or taco shells, they make for an easy, delicious, and satisfying dish that’s ready in under 30 minutes.
Ingredients
Scale
Chicken
- 1 ½ pounds chicken breasts (skinless, boneless)
Sauce and Seasonings
- 2 teaspoons vegetable oil
- ½ yellow onion (minced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup salsa
To Serve
- Warm tortillas or taco shells
- Optional favorite taco toppings (e.g., shredded cheese, cilantro, lime, avocado, sour cream)
Instructions
- Poach the Chicken: Place the chicken breasts in a saucepan and cover with water. Bring the water to a boil, then reduce the heat to a simmer. Cook for 10-12 minutes or until the internal temperature reaches 165°F (74°C) using a kitchen thermometer to ensure the chicken is fully cooked without overcooking.
- Shred the Chicken: Transfer the cooked chicken to a cutting board or bowl and shred it finely using two forks.
- Sauté Onion: In a skillet, heat the vegetable oil over medium heat. Add the minced onion and sauté for about 3 minutes until soft and translucent.
- Add Garlic and Spices: Stir in the minced garlic and sauté for 30 seconds until fragrant. Add the ground cumin, dried oregano, chili powder, and salt. Cook the mixture for an additional minute to toast the spices and enhance their flavors.
- Add Salsa and Warm: Pour in the salsa and mix it with the sautéed onion and spices. If the sauce seems too thick, add a small splash of water to loosen it. Allow the sauce to warm through over low heat.
- Combine Chicken and Sauce: Add the shredded chicken to the skillet and thoroughly mix it with the salsa and spice mixture. Let everything simmer together for 2-3 minutes to meld the flavors.
- Serve: Spoon the warm shredded chicken mixture into warmed tortillas or taco shells. Garnish with your favorite toppings such as shredded cheese, cilantro, avocado, or sour cream, and enjoy immediately.
Notes
- This shredded chicken taco recipe is quick and simple, perfect for busy weeknights.
- Poaching the chicken ensures it stays moist and tender for shredding.
- Feel free to customize the spice level by adjusting the chili powder or adding fresh jalapeños.
- Warm the tortillas or taco shells before serving for best texture and flavor.
- Add fresh toppings like diced tomatoes, lettuce, or avocado to boost nutrition and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 144 kcal
- Sugar: 1 g
- Sodium: 693 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 73 mg
