Shredded Chicken Tacos Recipe

I’m sharing my Quick Shredded Chicken Tacos that come together in 30 minutes on the stovetop or in a slow cooker with a pantry-friendly spice mix to make weeknight dinner planning easy.

I’ve got a kitchen trick that turns a weeknight into something slightly dangerous: Quick Shredded Chicken Tacos sneak into my dinner rotation when I want bold Mexican flavor without fuss. I usually have boneless skinless chicken breasts or thighs and lime on hand; the result is messy, bright and weirdly addictive.

There’s a Shredded Chicken Tacos Stove Top route I reach for when I’m short on time, and sometimes im convinced it’s better than takeout. You’ll be curious, maybe skeptical, but trust me, these tacos make ordinary nights surprising.

Ingredients

• Tender shredded chicken provides high protein, keeps you full, its mild flavor soaks spices.
• Corn adds earthy whole grain notes, flour gives soft chewiness and extra carbs.
• Onion brings sweetness and bite when cooked gives flavor depth and crunch.
• Tomato salsa adds tang, a little acidity and umami, keeps tacos bright.
• Fresh lime juice cuts richness adds bright citrusy tang and balances flavors.
• Avocado gives creamy texture, healthy fats that make tacos richer and smoother.
• Cilantro adds herby freshness, a punchy green aroma many people love.
• Melty cheese adds salty richness, a gooey texture and extra savory comfort.

Ingredient Quantities

• 1 lb boneless skinless chicken breasts or thighs (about 2 medium)
• 1 tbsp olive oil or vegetable oil
• 1 medium yellow or white onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth or water
• 1/2 cup tomato salsa or canned crushed tomatoes
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika or regular paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 to 8 inch corn or flour tortillas, about 8 small tortillas
• 1 lime
• 1/4 cup chopped fresh cilantro (optional)
• 1/2 cup diced white or red onion (optional)
• 2 cups shredded cabbage or lettuce (optional)
• 1 cup shredded cheddar or Mexican blend cheese (optional)
• 1 avocado, sliced or 1/2 cup guacamole (optional)
• 1/2 cup sour cream or Mexican crema (optional)
• Extra salsa or hot sauce for serving (optional)

How to Make this

1. Mix the dry spices in a small bowl: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked or regular paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1 tsp kosher salt and 1/2 tsp black pepper, set aside.

2. Heat 1 tbsp oil in a large skillet over medium heat, add 1 chopped onion and cook till soft about 3 to 4 minutes, add 2 minced garlic cloves and cook 30 seconds more.

3. Stovetop method: push onion to the side, sprinkle half the spice mix over 1 lb boneless chicken (breasts or thighs) and sear both sides in the skillet 2 minutes per side, then pour in 1/2 cup chicken broth or water and 1/2 cup salsa or crushed tomatoes, cover, reduce heat to low and simmer 15 to 20 minutes or until chicken reaches 165 F.

4. Slow cooker method: put the chopped onion, minced garlic, all spices, chicken, 1/2 cup broth and 1/2 cup salsa into the slow cooker, cook on high for 3 to 4 hours or low for 6 to 8 hours until chicken is tender.

5. Remove chicken to a cutting board, let rest 5 minutes, then shred with two forks or toss in a stand mixer with the paddle for 20 seconds if you want faster shredding, discard any big fat bits.

6. Return shredded chicken to skillet or slow cooker, stir into the sauce and simmer uncovered a few minutes to thicken and let flavors concentrate, taste and adjust salt or pepper if needed.

7. Warm 6 to 8 small 6 to 8 inch corn or flour tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20 to 30 seconds, they heat fast so don’t overdo it.

8. Assemble tacos: spoon shredded chicken onto tortillas, top with shredded cabbage or lettuce, 1/2 cup diced white or red onion, 1/4 cup chopped cilantro, sliced avocado or 1/2 cup guacamole, 1 cup shredded cheese if using, and a dollop of 1/2 cup sour cream or Mexican crema if you like it creamy.

9. Finish with a squeeze of 1 lime and extra salsa or hot sauce on the side, serve right away. Simple, fast and messy in the best way.

Equipment Needed

1. Large skillet with lid (nonstick or stainless) — for searing and simmering
2. Slow cooker (optional) if you prefer the low and slow method
3. Small mixing bowl for the spice blend
4. Measuring spoons plus a 1/2 cup measuring cup (or full measuring cup set)
5. Chef’s knife and a cutting board for onion, cilantro and avocado
6. Wooden spoon or heatproof spatula to stir and scrape the pan
7. Two forks for shredding the chicken, or a stand mixer with paddle attachment for faster shredding
8. Tongs or a spatula to handle tortillas and plated tacos
9. Instant read thermometer to check the chicken hits 165 F

FAQ

Shredded Chicken Tacos Recipe Substitutions and Variations

• Chicken: swap with shredded rotisserie chicken its fast and almost no cleanup, or use ground turkey or pork (cook until browned), or for a veg option try shredded jackfruit or firm tofu they soak up the sauce well
• Chicken broth or water: use vegetable broth or beef broth, or 1/2 cup water plus 1/2 tsp bouillon, even a mild beer adds depth without changing amounts
• Tortillas: use small flour tortillas, warm crisp corn tostadas, or for low carb go with butter lettuce leaves they hold the filling fine
• Sour cream or Mexican crema: swap for plain Greek yogurt for tang and less fat, or blend cottage cheese till smooth, or make an avocado crema by mashing avocado with lime and a splash of water

Pro Tips

– Use thighs if you want forgiving, juicier meat, breasts if you want leaner tacos. If you do use breasts, try to get them closer to the same thickness so they cook evenly, otherwise one side will be dry while the other is fine.

– Bloom the spice mix in the hot oil for 20 to 30 seconds before adding liquids, it’ll make them taste way fresher. Dont let them burn though, burnt spices taste bitter fast.

– Let the cooked chicken rest a few minutes, then shred with two forks or toss in a stand mixer for 20 seconds if you want fast shredding. Save a little of the cooking liquid, then add a splash back to the shredded chicken when you reheat so it wont dry out.

– Warm tortillas just before serving and keep them covered so they stay soft, but if you like a little crisp, sear them briefly in a hot pan. Finish tacos with a big squeeze of lime right before eating, it brightens everything up.