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Shredded Chicken Tacos
These easy Shredded Chicken Tacos transform plain shredded chicken into a juicy, flavorful, FAST meal. The answer to what to make for dinner!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 280 kcal
Course:
Main Course , Dinner
Cuisine:
Mexican
Ingredients
FOR THE TACO SHREDDED CHICKEN
- 3 cups cooked shredded chicken* (about 3 medium breasts)
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion or 1/2 large yellow onion diced
- 2 teaspoons chili powder
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- 4 cloves garlic minced (about 4 teaspoons)
- 1 to 2 chipotle peppers in adobo individual peppers NOT whole cans, finely chopped (if you love heat, feel free to add an extra pepper or stir in a few teaspoons of sauce from the can)
- 1 15-ounce can petite diced tomatoes in their juices
- ¼ cup freshly squeezed lime juice from about 1 medium lime
FOR SERVING:
- Warm tortillas or hard taco shells of your choice
- Toppings of choice: fresh cilantro, diced avocado, diced jalapeno, pickled onions, thinly sliced radishes, cheese, salsa
Instructions
- In a large skillet, heat the olive oil over medium-high. Add the onion, chili powder, salt, and cumin. Sauté until the onion is softened, about 5 minutes.
- Stir in the garlic and let cook for 30 seconds.
- Add the shredded chicken, chipotle peppers, diced tomatoes, and lime juice. Let cook, stirring every minute or two, until the chicken is heated through, about 5 minutes. Taste and adjust seasoning as desired.
- To serve: Fill the shells or warm tortillas with the chicken and add any desired toppings. Enjoy immediately.
Cup of Yum
Notes
- *To cook the chicken, pick your favorite method: Poached Shredded Chicken (stovetop), Crockpot Shredded Chicken, Instant Pot Shredded Chicken, shredded Air Fryer Whole Chicken; or use store bought rotisserie chicken.
- Adapted from my Instant Pot Shredded Chicken Tacos
- TO STORE: Before building tacos, place leftover shredded chicken in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Gently rewarm shredded chicken in the microwave until hot, topped with a splash of water or chicken broth to keep it from drying out, then build fresh tacos.
- TO FREEZE: Store shredded chicken in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator.
Nutrition Information
Serving
1of 4 (chicken only)
Calories
280kcal
(14%)
Carbohydrates
10g
(3%)
Protein
28g
(56%)
Fat
14g
(22%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Cholesterol
79mg
(26%)
Potassium
528mg
(15%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
472IU
(9%)
Vitamin C
17mg
(19%)
Calcium
64mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 280
% Daily Value*
| Serving | 1of 4 (chicken only) | |
| Calories | 280kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 28g | 56% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 79mg | 26% |
| Potassium | 528mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 472IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 64mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.