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Best Shredded Chicken Tacos Recipe

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4.1 from 10 reviews

This Best Shredded Chicken Tacos recipe is a simple and flavorful way to enjoy tender chicken breast cooked and shredded to perfection. The chicken is first pan-seared, then poached in chicken broth for juiciness, and simmered with Rotel tomatoes and taco seasoning for a spicy kick. Serve in warm flour tortillas with fresh toppings like sour cream, shredded cheese, purple cabbage, cilantro, avocado, and jalapenos for a satisfying Mexican-inspired meal perfect for any night of the week.

  • Total Time: 40 minutes
  • Yield: 5 servings

Ingredients

Chicken and Seasoning

  • 1 1/2 pounds chicken breasts
  • 1 cup chicken broth
  • 1 can Rotel tomatoes (10 oz)
  • 2 garlic cloves
  • 1 small yellow onion, chopped
  • 1 packet taco seasoning

For Cooking

  • 2 tablespoons olive oil, divided

Toppings and Serving

  • Flour tortillas
  • Sour cream
  • Shredded cheese
  • Purple cabbage, thinly sliced
  • Cilantro, chopped
  • Avocado, sliced
  • Jalapeno, sliced (optional)
  • Lime juice (to taste)

Instructions

  1. Cook Chicken: In a large skillet, drizzle 1 tablespoon of olive oil and heat over medium heat. Place the chicken breasts in the skillet and cook for 5 minutes on each side until lightly browned.
  2. Poach Chicken: Pour in the chicken broth and cover the skillet with a lid. Let the chicken poach in the broth for 10 to 13 minutes until the internal temperature reaches 165°F (74°C) at the thickest part.
  3. Remove and Reserve Broth: Take the chicken out of the skillet and place on a cutting board. Carefully pour the remaining chicken broth from the skillet into a small bowl and set aside.
  4. Sauté Aromatics: Add the remaining 1 tablespoon of olive oil to the skillet and sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.
  5. Shred Chicken: While the onion and garlic cook, shred the cooked chicken breasts using two forks, pulling the meat apart into thin pieces.
  6. Combine and Simmer: Return the shredded chicken to the skillet with the sautéed onion and garlic. Add the can of Rotel tomatoes, taco seasoning, and 2 to 3 tablespoons of the reserved chicken broth. Stir well and bring the mixture to a simmer. Add more chicken broth as needed to maintain a moist consistency and cook for an additional 3-5 minutes to blend flavors.
  7. Assemble Tacos: Warm the flour tortillas and fill each with the shredded chicken mixture. Top with sour cream, shredded cheese, thinly sliced purple cabbage, chopped cilantro, slices of avocado, jalapeno if desired, and a squeeze of fresh lime juice before serving.

Notes

  • For extra spice, add more jalapeno or a dash of hot sauce to the chicken mixture.
  • If you prefer corn tortillas for a gluten-free option, substitute accordingly.
  • To save time, use pre-cooked rotisserie chicken shredded instead of cooking raw chicken breasts.
  • Make sure to check the internal temperature of the chicken for safe consumption.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://dishiary.com/best-shredded-chicken-tacos-recipe/