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Shredded Chicken Tacos

These Shredded Chicken Tacos are a quick, family-friendly dinner packed with flavor! Tender chicken breasts are cooked on the stove and shredded with just two forks and ready in only 15 minutes. The shredded chicken is then tossed with onions, garlic, and taco seasonings, creating a savory, juicy filling. Spoon it into warm tortillas and top with your favorite toppings for a customizable taco night everyone will love.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: dinner
Cuisine: American, Mexican
Keyword: Shredded Chicken Tacos
Servings: 6 people
Author: Olivia Ribas

Equipment

Ingredients

  • 1 pound boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1/2 medium onion minced
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • 1/2 cup salsa
  • 8 corn or flour tortillas
  • Optional toppings: shredded cheese, chopped lettuce, tomato, onion, fresh cilantro, avocado, guacamole, pico de gallo, sour cream.
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Instructions

  • In a medium saucepan, add the chicken breasts and enough water to cover them. Bring to a boil over medium-high heat, then reduce heat to a simmer. Cook for 12–15 minutes, or until the chicken is cooked through (internal temp 165°F/74°C). Remove from water and let cool slightly, then shred with two forks.
    Juicy shredded chicken on a cutting board with two forks.
  • In a large skillet, heat the vegetable oil over medium heat. Add the minced onion and cook for 2–3 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
  • Stir in the cumin, coriander, oregano, chili powder, salt, and black pepper. Cook for 1 minute to toast the spices slightly. Then stir in the salsa.
    Tomato, onion, and spice paste cooking in a skillet with spatula on a wooden board.
  • Add the shredded chicken to the skillet and stir until well coated with the onion-spice-salsa mixture. Let simmer for 4–5 minutes to absorb the flavors. Remove from heat.
    Tomato, onion, spice paste and chicken cooking in a skillet with spatula on a wooden board.
  • Heat the flour or corn tortillas in a dry skillet over medium heat for 30 seconds per side. Spoon the shredded chicken mixture into the tortillas. Top with your favorite toppings like cheese, lettuce, tomato, cilantro, avocado, or sour cream. Enjoy!
    Overhead view of Shredded Chicken Tacos on a countertop.

Notes

How to Store and Reheat: 

Store

  • Keep shredded chicken filling in an airtight container in the fridge for 3–4 days.
  • Store tortillas and toppings separately to prevent sogginess.

Reheat

  • Warm the leftovers on the stovetop over medium heat or in the microwave.
  • Add a splash of broth or water if needed to keep it moist.

Freeze

  • Freeze only the chicken filling (not tortillas or fresh toppings) in an airtight container or freezer bag for 2–3 months.
  • Thaw overnight in the fridge, then reheat with a little broth or water before serving.
 

Nutrition

Serving: 1/6 | Calories: 292kcal | Carbohydrates: 27g | Protein: 27g | Fat: 6g | Cholesterol: 74mg | Sodium: 531mg | Potassium: 668mg | Fiber: 7g | Sugar: 10g