Go Back
Shredded chicken tacos in flour tortillas topped with avocado, pico de gallo, shredded cheese, and fresh cilantro

Shredded Chicken Tacos

Juicy, perfectly seasoned shredded chicken tacos made by poaching chicken breasts and tossing them with salsa and warm spices. Ready in 35 minutes and perfect for weeknight taco nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 142
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts similarly sized pieces recommended for even cooking
  • 0.75 cup salsa jarred or fresh, medium heat recommended
  • 1 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp dried oregano
  • 0.5 tsp garlic powder
  • Taco-sized flour or corn tortillas for serving, warmed before use
  • Toppings as desired shredded cheese, chopped lettuce, tomato, onion, cilantro, avocado, guacamole, pico de gallo, sour cream

Equipment

  • Large pot or deep pan with lid
  • Instant-read thermometer
  • Two forks or stand mixer with paddle attachment

Method
 

  1. Place chicken breasts in a single layer in a pot or deep pan with a lid. Add enough cold water to cover by about 1 inch. Heat over medium-high uncovered until it reaches a simmer. Reduce heat to maintain a gentle simmer, cover, and cook for 10 to 15 minutes until the internal temperature reaches 165 degrees F. Cook time varies by breast thickness.
  2. Transfer chicken to a clean plate or bowl and let rest for 5 minutes to retain moisture.
  3. Pour out the poaching liquid and rinse the pot clean. Return to the stove.
  4. Shred the chicken using two forks, your hands, or a stand mixer with the paddle attachment on low speed for 20 to 30 seconds.
  5. Return the shredded chicken to the clean pot. Add the salsa, chili powder, cumin, oregano, and garlic powder. Stir to coat evenly. Heat over medium-low for about 5 minutes, stirring often, until hot and the flavors have melded together.
  6. Serve the seasoned shredded chicken in warmed tortillas with toppings as desired.

Notes

Chicken filling stores in the fridge for up to 4 days or freezes for up to 3 months in portioned zip bags. Reheat on the stove with a splash of water or extra salsa. Also works great in burritos, quesadillas, nachos, or over rice. Nutrition is for the chicken filling only and does not include tortillas or toppings.