These shredded chicken tacos are made with tender chicken cooked on the stovetop, salsa, onion, garlic, and taco seasoning. The chicken is shredded while warm, then simmered in the salsa mixture so it stays juicy and flavorful. Ready in about 25 minutes, this is an easy chicken taco recipe for busy weeknights.
I made these last night and my husband, who only eats beef tacos, raved about how much flavor this chicken had. I’m making a larger batch today to take to a bible study potluck tonight. I’ll definitely make these over and over. Thanks for the quick and easy, yet delicious, dinner idea!
Donna
Why These Shredded Chicken Tacos Work
These shredded chicken tacos are a nice change from ground beef tacos because they feel a little lighter but still have plenty of flavor. The salsa keeps the chicken moist, while the onion, garlic, and taco seasoning make the filling taste bold enough for simple toppings like lettuce, cheese, sour cream, or pico de gallo.
I usually make this shredded chicken for tacos first, then use any leftovers for rice bowls, nachos, quesadillas, or taco salads the next day. The filling reheats well, but add a splash of salsa or chicken broth if it looks dry after chilling.
You can also use the leftovers to make this Baked Chicken Taco recipe. Another delicious chicken taco recipe that I would love for you to check out is this Chicken Tinga recipe, and this Mexican Chicken Marinade is another reader favorite with many 5-star ratings!
Why You’ll Love This Recipe
- Stovetop Meal. There are lots of ways to make shredded chicken, but here we are doing it the simplest way, poached right on the stovetop.
- Customizable. Add any and all of your favorite Tex-Mex toppings to make these pulled chicken tacos your own.
- Flavorful. Chicken breast on its own is sort of boring. These chicken tacos are jazzed up with salsa, onions, and taco seasonings to make boring chicken fun again.
- Easy to Make Ahead. Do you like to meal prep? This shredded chicken taco filling works perfectly for taco salads or burrito bowls, and is delicious as leftovers.
Ingredients Needed
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breasts: Use 1 pound of boneless, skinless chicken breasts, about 3 to 4 pieces depending on size. Boneless, skinless chicken thighs can also be used for a richer flavor; just cook them until they reach 165°F before shredding.
- Onion: I love adding fresh diced onion to all of my taco fillings. It adds tons of extra flavor plus moisture and some bulk.
- Garlic: Fresh garlic rather than garlic powder is so much more flavorful and pungent. 2 cloves is the perfect amount, but you can add a bit more if you like.
- Taco seasoning: This recipe uses a simple mix of cumin, oregano, chili powder, salt, and pepper to season the chicken. You can also use my homemade taco seasoning if you keep a batch in your pantry. It has a fuller flavor than many store-bought packets and makes this recipe even quicker to prep.
- Salsa: Any jarred salsa that you like will work really well in this recipe. The tomatoes in the salsa add moisture and flavor and help to create a sauce. Keep in mind salsa brands vary in saltiness, so use less salt if your salsa is already salty. You can always add more at the end.
How to Make Chicken Tacos
- Poach Chicken: Place chicken breasts in a saucepan, and cover with water. Bring to a boil, then reduce the heat to a simmer for 10-12 minutes or until the internal temperature of the chicken reaches 165°F/74°C. I use the kitchen thermometer to check as overcooked chicken will be dry. If you prefer the oven, you can also use my juicy oven baked chicken breast method and then shred the chicken for the tacos.
- Shred Chicken: Remove the chicken to a cutting board and shred it using two forks.
Tip!
Using rotisserie chicken? Use about 3 cups of shredded rotisserie chicken and skip the poaching step. Cook the onion, garlic, taco seasoning, and salsa in the skillet, then stir in the chicken and warm it for a few minutes, until it is coated in the sauce and heated through.
- Make Chicken Taco Sauce: In a skillet, heat oil and sauté the onion until it’s soft and translucent. Then add the garlic and sauté for just 30 seconds. Add cumin, chilli powder, and salt. Cook for 1 minute to combine. Add salsa, and cook to warm through.
- Add Chicken: Add the shredded chicken to the sauce. Simmer for 2-3 minutes.
- Serve: Serve chicken tacos in warmed tortillas or taco shells with your favorite toppings.
Shredded Chicken Taco Tips
- Cover the Chicken with Water: Make sure that your chicken is completely covered by water while poaching. If not, it will turn out dry.
- Don’t burn the garlic: The garlic only needs to cook for about 30 seconds. Any longer and it can burn, so be ready to add the other ingredients quickly.
- Adjust the heat: Like spicy chicken tacos? Use a hot salsa, or add a few shakes of your favorite hot sauce to the mixture.
- Keep it moist: The chicken should be juicy and lightly coated in sauce before serving. If it looks dry, add a splash of water, chicken broth, or some of the poaching liquid. If it looks too saucy, simmer it for another minute or two until the sauce clings to the shredded chicken.
- Make ahead and freeze: The shredded chicken can be refrigerated for up to 3 days or frozen for up to 2 months. You can freeze it with the sauce, but it may absorb some of the liquid, so add a splash of salsa, water, or chicken broth when reheating.
Toppings for Shredded Chicken Tacos
I haven’t included any toppings with this recipe, because I believe that taco toppings are a personal choice and have to do with your family’s preferences. Here’s some guidance though:
- Cheese: Shredded cheddar or mexican blend cheese, cotija cheese, or your favorite cheese.
- Vegetables: Shredded lettuce or cabbage, fresh tomatoes, onions, and avocado. Make fresh Pica de Gallo salsa for a special treat, or whip up some easy guacamole.
- Something Creamy: Plain sour cream or a homemade Lime Crema adds creaminess and balances any spiciness.
- Citrus: A squeeze of lime or lemon juice can be the perfect finishing touch to your pulled chicken tacos.
What to Serve with Shredded Chicken Tacos
Make Burrito Bowls: Make up some Cilantro Lime Rice and Instant Pot Pinto Beans and use this shredded chicken to make delicious and filling bowls instead of tacos.
Chips and Dip: Tortilla Chips are always welcome at a Mexican themed dinner! Make up some Black Bean Dip, Pineapple Salsa, or Salsa Ranchera for dipping. For dessert try Fruit Salsa with Cinnamon Chips.
Other Mexican Dishes: Tacos can be just part of the menu! Pair them with Mexican Rice, Stuffed Poblano Peppers or Shrimp Ceviche too. For more ideas, see all of my Mexican recipes here!
Other Ways to Make Shredded Chicken Tacos
Making tacos with chicken is so easy! Here I’m showing you how to make simple Poached Chicken Breasts for chicken tacos, but there are other methods you can use to get the same result. Use your crockpot to make shredded chicken that cooks low and slow all day, or use your Instant Pot to make Mexican Shredded Chicken that only tastes like it cooked all day.
Cook a Whole Chicken using any of the Whole Chicken Recipes, then shred it for tacos.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Shredded Chicken Tacos
Recipe Video
Equipment
- cutting board
- Two forks
Ingredients
- 1½ pounds (680 grams) chicken breasts skinless boneless
- Water as needed to cover the chicken
- 2 teaspoons vegetable oil
- ½ medium yellow onion finely diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup (120 grams) salsa
- Warm tortillas or taco shells for serving
- Toppings of choice for serving
Instructions
- Place the chicken breasts in a medium saucepan and cover with water.
- Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, or until the chicken reaches 165°F (74°C) in the thickest part.
- Transfer the chicken to a cutting board or bowl. Shred it while warm using two forks.
- Heat the vegetable oil in a skillet over medium heat. Add the onion and cook for 3 minutes, or until soft and translucent.
- Add the garlic and cook for 30 seconds.
- Add the cumin, oregano, chili powder, and salt. Cook for 1 minute, stirring often.
- Add the salsa and stir until warmed through. Add a splash of the chicken cooking liquid if the mixture looks too thick.
- Add the shredded chicken and stir to coat it in the sauce.
- Simmer for 2 to 3 minutes, or until the chicken is warm and juicy.
- Serve in warm tortillas or taco shells with your favorite toppings.
Notes:
- Shred the chicken while it is still warm. It pulls apart more easily and absorbs the salsa mixture better.
- Do not overcook the poached chicken, or it can turn dry. Use an instant read thermometer and remove it from the water once it reaches 165°F (74°C).
- If the taco filling looks dry after simmering, stir in a splash of the chicken cooking liquid or a little extra salsa.
- Frozen chicken breasts can be used, but they will take longer to come to a boil and need additional simmering time. Check the internal temperature before shredding.
- The nutrition is for the chicken filling only and does not include tortillas or toppings.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Darlene says
I had some leftover roasted Sam’s Club chicken. So very easy to whip up and tasty!
Diana says
So glad to hear you enjoyed it!
Roxie says
Made these for my nephew’s birthday and we all loved them! Definitely making them again!
Caroline says
This is my go to for shredded chicken tacos. Easy recipe – my family loves and I feel great not having to use packaged taco seasoning!
Carolyn says
Delicious. My husband gave it a thumbs up. We will add it to the taco rotation.
Shannon says
The chicken is so flavorful and juicy. Love this recipe!
Mary says
Really delicious!