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–+ servings
Close up of a shredded chicken taco with sour cream

Shredded Chicken Tacos

40aprons.com/shredded-chicken-tacos/
Juicy shredded chicken stuffed into warmed tortillas and loaded up with your favorite toppings. Restaurant-style chicken tacos made right at home!
Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Recipe Makes (Approximate): 8 tacos

Equipment

  • Large saucepan
  • Large bowl optional
  • 2 forks optional, or tools for preferred shredding method
  • medium saucepan
  • Silicone spatula
  • Large skillet

Ingredients

For the Chicken

  • 2 pounds boneless, skinless chicken breasts (cut into halves)
  • 1 tablespoon avocado oil
  • ½ teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ¾ cup salsa (or tomato sauce)

Serving Suggestions (All Optional)

  • 8 flour tortillas
  • 8 tablespoons sour cream (divided)
  • pico de gallo
  • diced avocado (or thinly sliced avocado)
  • chopped fresh cilantro
  • shredded romaine (or other lettuce)
  • shredded Monterey Jack cheese

Instructions

For the Chicken

  • Place 2 pounds boneless, skinless chicken breasts in large saucepan and cover with water. Place saucepan on stovetop over high heat and bring water to rolling boil.
    Boiled chicken in saucepan of water
  • Once water begins to boil, immediately reduce heat under saucepan to medium and simmer chicken 10 to 12 minutes or until chicken reaches internal temperature of 160° Fahrenheit.
  • When target internal temperature is reached, transfer chicken to large bowl. Set chicken aside to rest until cooled.
  • Once chicken has cooled, shred chicken into small pieces using 2 forks or other shredding method of choice. Set shredded chicken aside.
    Shredded chicken in glass bowl with 2 forks
  • Place medium saucepan on stovetop over medium heat. Add 1 tablespoon avocado oil to saucepan and continue heating pan until oil is hot and shimmery.
  • When oil is hot, transfer shredded chicken to saucepan. Add ½ teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, and ¾ cup salsa to saucepan and stir until all ingredients are incorporated.
    Shredded chicken in tomato sauce
  • Increase heat under saucepan to high and bring mixture to boil, then immediately reduce heat to low. Simmer mixture, stirring occasionally, until all ingredients are warmed through, approximately 3 to 5 minutes.

To Serve

  • Warm 8 flour tortillas in large skillet, microwave, or over open flame (see Notes).
  • Brush 1 tablespoon sour cream on top of warmed tortillas (8 tablespoons sour cream total), then fill tortillas with shredded chicken.
  • Top tacos with pico de gallo, diced avocado, chopped fresh cilantro, and/or shredded romaine. Finish tacos with sprinkle of shredded Monterey Jack cheese and serve immediately.

Recipe Notes

  • Warming Tortillas: To warm tortillas on an open flame, use this method.
  • Slow Cooker Method: Use 1 cup salsa instead of ¾ cup and skip the water and avocado oil. Combine chicken, spices, and salsa in slow cooker. Cover and cook 5 hours on low or 3 hours on high. Shred chicken, then stir and cook uncovered another 30 minutes on high or 60 minutes on low. Assemble tacos with desired toppings and enjoy.

Nutrition Information (Approximate)

Serving Size: 1tacoCalories: 322calProtein: 28gFat: 13gSaturated Fat: 5gTrans Fat: 1gCholesterol: 80mgSodium: 965mgPotassium: 691mgTotal Carbs: 23gFiber: 3gSugar: 6gNet Carbs: 20gVitamin A: 468IUVitamin C: 7mgCalcium: 61mgIron: 2mg
Recipe By: Cheryl Malik
https://40aprons.com/shredded-chicken-tacos/