I found these shredded chicken tacos are unbelievably satisfying. The chicken, slow-braised in an aromatic blend of spices and savory broth, shreds perfectly for a meal bursting with zest and freshness. I love assembling them with a splash of lime and your favorite toppings, making each bite a true celebration.

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I love making shredded chicken tacos almost every time I need a quick meal. This recipe is super simple and perfect for both lunch and taco night.

I start with 2 lbs boneless, skinless chicken breasts, a tablespoon of olive oil and a diced medium onion. Then I toss in 3 garlic cloves minced along with a teaspoon each of chili powder and ground cumin and 1/2 teaspoon smoked paprika.

I always add a cup of chicken broth and the juice of 1 lime to give it that extra kick. Once the chicken is tender enough to shred easily, I pile it high on 8-10 small corn tortillas.

Toppings like chopped cilantro, diced tomatoes, avocado and sour cream really take it to another level. This recipe may sound simple but its full of flavor and a great idea if you’re in the mood for chicken tacos or just need an easy lunch menu.

Enjoy experimenting with it!

Why I Like this Recipe

I love this recipe because it makes my taco nights so easy. I can throw all the ingredients together and get a flavorful meal in no time. Sometimes I don’t feel like spending hours in the kitchen, and this one is super quick and simple.

Another thing I like is how the spices and garlic give the chicken a really bold flavor. I love that perfect mix of chili powder, cumin and smoked paprika that makes every bite taste amazing.

I also enjoy that it’s totally customizable. I can add as many toppings as I want like cilantro, tomatoes, avocado or sour cream so every taco is a little different and fresh.

Finally, the chicken comes out so tender and shreds so easily. Every time I make it, I get that satisfying texture that makes me really look forward to eating it.

Ingredients

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Chicken breasts: Lean, protein-rich meat that fills you up and tastes great.
Olive oil: Healthy fat that delivers smooth flavor and moisture during cooking.
Onions: Crunchy, fiber-filled ingredient that adds a mild sweetness and vitamins.
Garlic: Packed with antioxidants and intense flavor that levels up every bite.
Lime juice: Brightens and adds a tangy, sour zest to the tacos.
Corn tortillas: Whole grain, carbohydrate source essential for tasty, authentic tacos.
Chili powder: Adds a bit of spicy kick and vibrant color to each taco.
Cumin: Earthy spice that deepens flavor and perfectly complements the other spices.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts

1 tablespoon olive oil

1 cup chicken broth

1 medium onion, diced

3 garlic cloves, minced

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

8-10 small corn tortillas

Optional toppings: chopped cilantro, diced tomatoes, avocado, and sour cream

How to Make this

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1. Begin by heating 1 tablespoon olive oil in a large pan over medium heat and add the diced onion; cook till it’s soft and a bit translucent.

2. Toss in the minced garlic and stir for about 1 minute so it gets fragrant.

3. Place the 2 lbs of chicken breasts into the pan and season with salt, pepper, chili powder, ground cumin, and smoked paprika.

4. Pour in 1 cup chicken broth, then bring the mixture to a simmer so the flavors start to meld.

5. Cover the pan and let the chicken cook for about 20-30 minutes until it’s really tender and easily shreds apart.

6. Once the chicken is done, remove it from the pan and shred it using two forks.

7. Mix the shredded chicken with the juices left in the pan and then stir in the juice of 1 lime.

8. Warm the 8-10 small corn tortillas in a separate dry pan for a minute each side until they’re pliable.

9. Assemble each taco by piling shredded chicken onto a tortilla.

10. Top your tacos with some chopped cilantro, diced tomatoes, avocado, and a dollop of sour cream if you want, then serve immediately and enjoy!

Equipment Needed

1. Large pan with lid for cooking the chicken, onions, and garlic
2. Dry pan or skillet for warming the tortillas
3. Chef’s knife for dicing the onion and mincing the garlic
4. Cutting board for prep work
5. Measuring cup to measure the chicken broth
6. Spoon or spatula for stirring the ingredients
7. Two forks for shredding the chicken

FAQ

Q: Can I use chicken thighs instead of breasts?

A: Sure, you can! Chicken thighs can add extra flavor and moisture. Just adjust the cooking time since thighs might need a bit longer to get tender.

Q: Do I need to add extra oil if using low-fat chicken broth?

A: Not really. The tablespoon of olive oil is mainly for sautéeing the onions and garlic. You can keep it or reduce it if you’re watching your fat intake.

Q: How do I get the shredded chicken to really taste like taco meat?

A: The spice combo with chili powder, cumin, and smoked paprika along with the lime juice really helps. Make sure you cook the chicken in the broth so it absorbs all that flavor.

Q: Can I prep this recipe ahead of time?

A: Yup, you can! Once the chicken is cooked and shredded, let it cool and store in an airtight container. Reheat it up before serving to keep it juicy.

Q: What if I dont have corn tortillas?

A: No worries, flour tortillas work too. They’ll give a slightly different texture but still great flavor.

Shredded Chicken Tacos Recipe Substitutions and Variations

For the chicken breasts, you could use boneless, skinless chicken thighs instead. They have a bit more flavor and keep moist well.
If you dont have olive oil, try using avocado oil or even canola oil as a substitute.
If you are missing chicken broth, vegetable broth works pretty good, or you can dissolve a bouillon cube in water.
Instead of a regular yellow onion, you might use red onion if you want a sweeter twist.
If you are low on lime juice, a squeeze of lemon juice can be a decent backup for that tangy kick.

Pro Tips

1. If you have a bit of extra time, try marinating the chicken in the spices and a bit of lime juice for 15-20 minutes before cooking. It really boosts the flavor and makes it more tender.

2. When heating up the tortillas, you can wrap them in a dry cloth right after warming so they stay soft and don’t dry out too fast.

3. Sauté the onions in the olive oil until they’re a bit golden before adding the garlic. Toasting the spices like that gives your dish a richer flavor.

4. After shredding the chicken, let it sit in the pan juices with the lime for a few minutes. That extra time helps the flavors really settle in and makes the meat super juicy.