Shredded Chicken Tacos

Name: Shredded Chicken Tacos
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 500 g chicken breast (boneless, skinless); 2 pcs tomato (large, roughly chopped); 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, minced); 2 pcs chipotle pepper in adobo sauce (canned, finely chopped); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp dried oregano (Mexican oregano preferred); 1 pinch salt; 240 ml water; 1 tbsp oil; 8 pcs corn tortilla (small, warm); 3 tbsp cilantro (fresh, chopped); 1 pcs lime (cut into wedges)

RATING

4.6/5(142)

TASTE SCORE

9/10

Juicy, spice-kissed shredded chicken piled into warm tortillas and finished with fresh toppings. The chicken simmers gently in a smoky tomato-chipotle sauce until it's fall-apart tender, ready to be tucked into corn tortillas with a squeeze of lime. A quick, crowd-pleasing weeknight dinner that brings taqueria vibes straight to your kitchen.

PREP

10m

COOK

25m

SERVES

2 PIECES

391 cal

SERVINGS

METHOD · 5 STEPS

saute · ~5 min
Sauté the aromatics.
1.Heat oil in a large skillet over medium-high heat.
2.Add sliced onion and cook until softened and lightly golden (4-5 min).
3.Stir in minced garlic, ground cumin, and smoked paprika. Cook until fragrant (30 sec).
TIPKeep the spices moving — they can burn quickly and turn bitter.
simmer · ~20 min
Simmer the chicken in chipotle-tomato sauce.
1.Add chopped tomatoes, chipotle peppers with adobo sauce, dried oregano, salt, and water to the skillet.
2.Bring to a gentle boil, then nestle the chicken breasts into the sauce.
3.Reduce heat to low, cover, and simmer until chicken is cooked through and easily shreds (15-20 min).
TIPCheck the internal temp — chicken should reach 165°F (74°C).
mix · ~3 min
Shred the chicken and finish the sauce.
1.Transfer cooked chicken to a cutting board and shred with two forks.
2.Return shredded chicken to the skillet and toss with the reduced sauce.
3.Simmer uncovered for 2-3 minutes to let the chicken absorb the flavors.
grill · ~4 min
Warm the tortillas.
1.Heat a dry skillet or comal over medium-high heat.
2.Warm each tortilla for about 20-30 seconds per side until pliable and lightly charred.
3.Keep tortillas stacked and wrapped in a clean kitchen towel to stay warm.
TIPA little char on the tortilla adds a smoky depth that's irresistible.
assemble · ~1 min
Assemble the tacos.
1.Spoon shredded chicken onto each warm tortilla.
2.Top with diced raw onion and fresh cilantro.
3.Finish with a generous squeeze of lime juice from a wedge.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
To save time, you can use a pressure cooker or an Instant Pot for the chicken and cook on high pressure for 10 minutes instead of simmering.
2
Let the cooked chicken rest for 5 minutes before shredding; it will be easier to pull apart and stay juicier.
3
Char the tortillas directly over a gas flame or on a hot comal until they blister for the best smoky flavor.
4
If the sauce is too thin after shredding, simmer uncovered for a few extra minutes to concentrate the flavors.
5
Make a double batch of the chipotle-tomato sauce and freeze it for quick taco nights later.
6
Use leftover shredded chicken in quesadillas, burrito bowls, or on tostadas the next day.

RECIPE VARIATIONS

Adapt it for your goals.

dairy free

Dairy-free

This recipe is already dairy-free as written. For a creamy variation, top tacos with a dollop of dairy-free sour cream or a drizzle of cashew crema.

spicier

Spicier

Add an extra chipotle pepper or a pinch of cayenne pepper with the spices for those who love more heat. You can also seed the dried oregano to tone down bitterness.

slow cooker

Slow-cooker

Sauté the aromatics in a pan, then transfer everything (except tortillas and garnishes) to a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours, then shred.

high protein