Side Dishes
Mexican Rice
23 minutes
Shredded chicken tacos turn cooked chicken into juicy, flavorful tacos with salsa, lime, and a few simple seasonings. If you don’t have rotisserie chicken, you can choose from four easy ways to cook and shred your own.
Why These Tacos Belong in Your Dinner Rotation
- Ready in 15 Minutes: Use rotisserie, boiled, fresh, or frozen chicken to get these tacos on the table fast.
- Salsa Does the Work: It adds tomatoes, onions, peppers, and plenty of flavor without extra chopping.
- Make Them Your Way: Set out your favorite toppings and let everyone build their own tacos.
A Reader’s Review
“I was looking for something to make with rotisserie chicken breasts. This was really tasty, easy and quick! The flavors melded well and were more complex than I expected. Thank you so much!”
– Holly M
Ingredients Needed for Shredded Chicken Tacos
- Shredded Chicken: You will need 4 cups of cooked chicken. Use rotisserie chicken or one of the four cooking options below.
- Salsa: Use chunky or smooth salsa in your preferred heat level.
- Switch it Up: Flour tortillas, corn tortillas, and crunchy taco shells all work.
- Taco Toppings: Try tomatoes, onion, shredded cheddar cheese, cotija, queso fresco, avocado, guacamole, sour cream, lettuce, crema, olives, corn, fresh tomatoes, beans, rice, or cilantro.
- Use the Chicken in Other Meals: Add it to taco salad, enchiladas, burritos, quesadillas, or nachos.
How to Make Shredded Chicken Tacos
Once your chicken is cooked and shredded, the filling takes only a few minutes to make. Warm your tortillas while the chicken cooks so everything is ready at the same time. You’re gonna love this easy chicken taco recipe!
- Cook the Garlic: Heat the olive oil in a large skillet over medium heat, then add the garlic and cook for 30 seconds.
- Season: Add the shredded chicken, onion powder, chili powder, cumin, and salt, then stir to combine and cook for 1 minute.
- Add the Salsa: Stir in the salsa, chicken broth, and lime juice.
- Heat Through: Cook for 3–5 minutes, stirring occasionally, until the chicken is hot and juicy. Spoon the shredded chicken tacos into warm tortillas, then add your favorite toppings.
Four Ways to Prepare the Chicken
- Boiled Chicken: This easy method makes moist chicken that is simple to shred. I like using two forks for simple shredding.
- Instant Pot Shredded Chicken: A quick way to cook juicy chicken breasts with very little work.
- Instant Pot Frozen Chicken: Forgot to thaw the chicken? Cook it straight from the freezer in your Instant Pot.
- Rotisserie Chicken: The fastest option when you need dinner on the table right away.
Must Have Tools For This Recipe
- Large Skillet: Heats the shredded chicken and sauce evenly.
Shredded Chicken Tacos
These 15-minute shredded chicken tacos are packed with salsa, lime, and warm spices.
Servings 6 servings
Calories 218kcal
Ingredients
Shredded Chicken (Cooked 4 Ways)
- 4 cups cooked and shredded boneless skinless chicken breasts
Tacos
- 2 tablespoons olive oil
- 1 teaspoon minced garlic about 1 clove
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 cup chunky salsa or salsa verde
- ¼ cup chicken broth more if needed
- 2 tablespoons fresh lime juice 1 large lime
- flour tortillas for serving
Instructions
Shredded Chicken (Cooked 4 ways)
- Boiled Chicken
- Instant Pot Shredded Chicken
- Instant Pot Frozen Chicken
- Rotisserie Chicken (store bought)
Shredded Chicken Tacos
- Heat a large skillet over medium heat, then add 2 tablespoons olive oil. Add 1 teaspoon minced garlic and cook for 30 seconds, until fragrant.
- Add 4 cups cooked and shredded boneless skinless chicken breasts, 2 teaspoons onion powder, 2 teaspoons chili powder, 1 teaspoon cumin, and ½ teaspoon salt to the skillet. Stir and cook for 1 minute.
- Stir in 1 cup chunky salsa, ¼ cup chicken broth, and 2 tablespoons fresh lime juice. Cook for 3-5 minutes, until fully heated through.
- Serve warm with flour tortillas and the toppings of choice.
Video
Notes
Leftover Instructions
- Fridge: Store in an airtight container for up to 5 days. Reheat with a splash of broth or water.
- Freezer: Freeze in an airtight container for up to 3 months. Thaw before reheating.
Nutrition
Calories: 218kcal | Carbohydrates: 5g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 70mg | Sodium: 597mg | Potassium: 361mg | Fiber: 1g | Sugar: 2g | Vitamin A: 451IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg
More Mexican Dishes
I love quick and flavorful Mexican recipes like these shredded chicken tacos! If you do, here are a few more favorites to try.
Dinner
Baja Fish Tacos
15 minutes
Side Dishes
Grilled Mexican Street Corn
25 minutes
Dinner
Chicken Tortilla Soup
45 minutes
Did you miss our previous article...
https://foodlinks.biz/recipes/30-mustmake-recipes-for-all-that-zucchini
