Shredded Chicken Tacos Recipe

I recently made shredded chicken tacos that quickly became a favorite. I tossed tender chicken breasts with chili powder, smoked paprika and garlic powder, simmering them in chicken broth mixed with lime juice and savory onions. A sprinkle of fresh cilantro on top brings a vibrant twist to an otherwise simple meal.

I’ve been excited to share my Shredded Chicken Tacos recipe with you because it’s one of those fast and simple dishes that can turn any taco night into a real treat. I start with 2 lbs of boneless, skinless chicken breasts seasoned with 1 tsp salt, 1/2 tsp black pepper, and a good helping of chili powder, ground cumin, and smoked paprika.

Toss in a small diced onion and 3 cloves of minced garlic for that extra punch. I love adding a cup of chicken broth and a couple of tbsp of lime juice to create the perfect base.

After slow cooking everything until it’s super tender, the meat is effortlessly pulled apart to make these crunchy yet juicy tacos. Wrapping it all up in 8-10 small tortillas, I then top with diced tomatoes, shredded lettuce, sour cream, salsa, and a sprinkle of fresh cilantro.

Trust me, once you try these easy taco recipes, you’ll wonder how your lunch menu ever lived without them.

Why I Like this Recipe

I really like this recipe coz it’s super simple and always turns out delish. First off, I love how the spices hit just right; the chili powder, cumin and smoked paprika give the chicken an amazing flavor that makes me look forward to taco night each time. Secondly, it doesn’t take ages to prep or cook so I can whip it up on those crazy busy evenings when I don’t have much time. Third, I appreciate that I can pile on my fave toppings like diced tomatoes, sour cream and salsa which makes every bite feel fresh and fun. Lastly, the whole process of shredding the chicken and warming the tortillas feels so satisfying and homemade that it makes me really proud of what I made.

Ingredients

• Chicken breasts: lean, high-protein meat that makes a filling, tasty, satisfying taco center.
• Onions: they bring natural sweetness, crunch, and fiber while boosting flavor and vitamins.
• Garlic: adds a zesty kick, rich in antioxidants and deep flavorful notes in savory tacos.
• Lime juice: gives tangy brightness and vitamin C, making tacos pleasantly refreshing and delicious.
• Tortillas: serve as soft carbohydrate wraps that hold all ingredients while staying warm and tasty.
• Cilantro: fresh herb garnish packing color, mild citrus notes and extra nutrients for flavor.
• Chili powder: infuses a mild heat with smoky hints that spice up your taco mixture.

Ingredient Quantities

• 2 lbs boneless, skinless chicken breasts
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 2 tbsp lime juice
• 8-10 small tortillas (corn or flour)
• Fresh cilantro, roughly chopped (for garnish)
• Diced tomatoes, shredded lettuce, sour cream, and salsa (for toppings)

How to Make this

1. Season the chicken breasts on both sides with salt, pepper, chili powder, cumin, smoked paprika, garlic powder, onion powder and cayenne pepper.

2. In a large pot, add a drizzle of oil and saute the diced onion until it gets a bit soft, about 3-4 minutes then toss in the minced garlic and cook for another minute.

3. Place the seasoned chicken into the pot with the onions and garlic.

4. Pour in the chicken broth and squeeze in the lime juice, making sure the chicken is nearly covered.

5. Bring the mixture to a gentle simmer then lower the heat and cover the pot.

6. Let it cook on low for about 30-40 minutes, or until the chicken is tender and easily shreds with a fork.

7. Once cooked, remove the chicken from the pot and shred it using two forks, then return it to the liquid and stir well.

8. Warm your tortillas in a separate pan over medium heat until they are soft and slightly charred, if you like.

9. Assemble the tacos by spooning a generous amount of shredded chicken onto each tortilla and topping with diced tomatoes, shredded lettuce, sour cream, salsa and a sprinkle of fresh cilantro.

10. Serve immediately and enjoy your delicious shredded chicken tacos on taco night!

Equipment Needed

1. Large pot – used to sear the onion, garlic and cook the chicken slowly so it gets tender
2. Chef knife – needed for dicing the onion, mincing garlic and slicing up any fresh ingredients
3. Cutting board – provides a safe surface for chopping your veggies
4. Measuring spoons and measuring cups – to accurately measure spices, broth and lime juice
5. Stirring spoon – helps you evenly mix all the ingredients in the pot
6. Two forks – essential for shredding the chicken after it’s cooked
7. Skillet – a separate pan used to warm up the tortillas until they’re soft and slightly charred
8. Citrus juicer (or simply use your hands) – to squeeze fresh lime juice over the chicken broth without much mess

FAQ

Shredded Chicken Tacos Recipe Substitutions and Variations

• If you don’t have chicken breasts, try using boneless chicken thighs. They tend to be juicier and more forgiving when cooked low and slow.
• Out of chili powder? You can mix equal parts paprika and a pinch extra cumin to give a similar smoky flavor.
• If you’re low on chicken broth, water with a bouillon cube or some concentrated stock works almost as well.
• No lime juice? Lemon juice can be used as a substitute, even though it might be a bit more tart.
• Don’t have tortillas? Consider using warm flatbreads or even naan as an alternative base for your tacos.

Pro Tips

1. Try marinating your chicken in the spices for at least 15 minutes before cooking, it really helps to boost the flavor and makes the meat even more tender.
2. When you’re cooking the onions and garlic, make sure to not rush it; letting them soften slowly adds a sweeter and richer taste to the dish.
3. If you have time, let the cooked chicken rest for a few minutes after shredding and before mixing it back with the broth, that way the flavors get a chance to really blend.
4. For the tortillas, warming them with a splash of water in a covered pan can make them softer, but if you like a bit of char, just leave them on the heat a little longer.
5. Don’t be afraid to adjust the seasoning at the end, sometimes a little extra lime juice or a sprinkle more salt does wonders to balance out the flavors.