What Makes These Tacos So Good
They’re a total crowd-pleaser! Seriously. When I made these for my family, I got a resounding, “Mommy? I’ll be on your app for these tacos. I love these tacos.” from my 5-year-old. Even my husband weighed in with a, “Wow, these tacos are good…. whatever you did to them.” So there you go. Officially kid-tested, family-approved.Shredded chicken tacos are super easy to make, and they’ve got so much flavor. Seasoned salsa chicken, fresh pico, crisp shredded lettuce, tangy sour cream… My mouth is watering just thinking about them!If you’re a meal prepper, these are a great make ahead option for easy lunches! Refrigerate the prepared chicken in an airtight container (separate from the other ingredients) up to 5 days, or freeze it up to 3 months. When you’re ready to eat, just reheat the chicken (on the stovetop or in the microwave – you can add a little broth to keep it hydrated) then construct your tacos.Feel free to add your favorite toppings, or leave off anything listed on the recipe card that you’re not a fan of. Shredded chicken tacos are super easy to customize! You can even serve them deconstructed as a taco bar and then everyone can build their own!
Key Ingredients
Chicken – Boneless, skinless chicken breasts are perfect in this recipe. They’re super convenient and a great lean protein that fit almost any diet. If you’d like to save a little time, you could also use rotisserie chicken – just skip the boiling step and go straight to shredding it!Salsa – Salsa (or tomato sauce) with a little seasoning makes an easy but incredible sauce for the chicken! Maybe the best thing about this recipe is the way the chicken soaks up all the flavors of the salsa to give you this super rich, super delicious shredded chicken. If you like a lot of heat, absolutely choose a hot salsa. You can also use a peach-mango salsa for a slightly sweeter shredded chicken taco.
Chef’s Tips
I used the two-fork method to shred the chicken breasts in this recipe, but there’s actually 5 different but easy ways to shred chicken. You can read about them here. Use whichever method works best for you!Careful not to over-boil the chicken, especially if you’re using boneless, skinless chicken breasts, which tend to dry out a little more easily than chicken thighs.Want a little more on your plate than just shredded chicken tacos? Serve them with cilantro lime brown rice (or cilantro lime cauliflower rice if you’re keto) and corn salsa for a total meal. You could top them with some creamy avocado salsa, too!I used flour tortillas here, but this recipe would totally work in corn tortillas, in lettuce cups, or even on tortilla chips for shredded chicken nachos. Let us know which vessel you try!
Other Mexican Recipes You’ll Love
Mexican Tortilla Wrap Hack (TikTok Hack)25 Delicious Mexican Chicken RecipesMexican Street Corn SaladMexican Stuffed PeppersSheet Pan Vegetarian FajitasCorn SalsaMexican Salad with Cilantro-Lime DressingChelada (Mexican Beer Cocktail with Lime)
