Shredded Chicken Tacos

5 from 1 vote

These shredded chicken tacos are simple, flavorful, and perfect for any night of the week. You can make them from scratch or use leftover or rotisserie chicken to save time. The key is warming the chicken in a seasoned broth so it stays juicy and packed with flavor. From there, it’s all about how you build your tacos. Choose between corn or flour tortillas, soft or crispy, depending on your mood. Then load them up with your favorite toppings like salsa, guacamole, cheese, or fresh lime. However you serve them, they’re easy, flexible, and always a crowd-pleaser.

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Prep Time 10

Cook Time 40

Servings: 4

Course: Dinner, Lunch

Cuisine: American, Mexican, Tex-Mex

Calories: 536

Ingredients Equipment Method Notes

Ingredients

2 pounds skinless chicken breasts, or thighs bone-in, or boneless - just adjust the cooking time
2 tsp white vinegar
1/4 cup water
16 oz Fire Roasted Diced Tomatoes, or something similar
2 tsp minced garlic
2 tsp ancho chile powder
1 packet taco seasoning
1 tsp ground cumin
2 tsp oregano
1/2 tsp sugar
2 Tbsp neutral oil, like corn or sunflower
2 Tbsp canned chipotle, with sauce Pepper chopped - to taste
10 corn tortillas, or flour if you prefer, just make sure they are taco size, and not burrito size warmed

For the Garnish:

1/4 cup finely chopped white onion
2 cups shredded iceberg lettuce
1 lime cut into wedges
4 Tbsp coarsely chopped fresh cilantro
pico de gallo, salsa, or hot sauce

Equipment

1 Stainless Steel Kitchen Tongs
1 Sauce Pan

Method

Preheat your oven to 375°F and line a baking sheet with foil. Pat the chicken dry with paper towels and rub with oil, salt, and pepper. Bake for about 30 minutes or until cooked through. (Internal temp. of 170℉, juices run clear)
In a large bowl, whisk together the water, taco seasoning, tomato sauce, vinegar, garlic, oregano, cumin, and sugar. Set aside.
When the chicken is done, let it rest for 10 minutes and then shred it with two forks. Transfer it to a large skillet over medium-high heat and pour the sauce over it. Stir well to coat and simmer until slightly thickened, about 5-10 minutes.
Warm up your taco shells or tortillas in the microwave or oven according to the package directions. Spoon some chicken and sauce onto each shell or tortilla and top with your favorite toppings. Enjoy!
Your choice of toppings (such as cheese, lettuce, tomato, onion, cilantro, sour cream, salsa, etc.)
Serve with tortilla chips, or nachos, and refried or black beans, and maybe some elote (Mexican style corn on the cob), and Mexican rice.

Notes

Serve with these dished for a complete dinner:

Restaurant Style Mexican Rice

Elote - Mexican Street Corn

Pico de Gallo - The Ultimate Mexican Salsa