Shredded Chicken Tacos
These shredded chicken tacos are so easy to make and always a hit with the whole family. Serve the seasoned shredded chicken in tortillas with your favorite taco toppings. Or use the chicken to make burritos, burrito bowls or a taco salad.
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ¾ cup salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
For Serving
- Taco-sized flour or corn tortillas
- Toppings as desired: shredded cheese chopped lettuce, chopped tomato, chopped onion, fresh cilantro, avocado, guacamole, pico de gallo, sour cream, etc.
Instructions
- Place the chicken breasts in a single layer in a pot or deep pan with a lid. Carefully pour in enough water to cover the chicken by about 1 inch. Place the pot on the stove, uncovered, over medium-high heat. Bring to a simmer, then adjust the heat to maintain a gentle simmer and cover the pot. Cook for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F. (The cook time may vary depending on the size of the chicken breasts.)
- Remove the chicken to a clean bowl or plate and let it rest for 5 minutes.
- Meanwhile, wash out the pot.
- Shred the chicken using two forks, your hands, or a stand mixer fitted with the paddle attachment (my favorite method!).
- Return the shredded chicken to the clean pot. Add the salsa, chili powder, cumin, oregano, and garlic powder. Heat over medium-low heat, stirring often, for about 5 minutes, until the chicken is hot.
- Serve the seasoned shredded chicken in warmed tortillas, with your favorite toppings.
Notes
Leftover shredded chicken can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.
The nutrition estimate is for shredded chicken only, as tortillas and taco toppings will vary.
The nutrition estimate is for shredded chicken only, as tortillas and taco toppings will vary.