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Quick Weeknight Shredded Chicken Tacos

Three corn tortilla chicken tacos filled with shredded, saucy meat and topped with white cheese.
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Make flavorful, juicy shredded chicken tacos fast using this simple stovetop method. This recipe delivers authentic Mexican flavor perfect for your next taco night.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup chicken broth
  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 12 corn or flour tortillas
  • Toppings: chopped cilantro, diced white onion, lime wedges

Instructions

  1. Season the chicken breasts lightly with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3 minutes per side until lightly browned. Remove chicken and set aside.
  3. Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic, chili powder, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Return the chicken to the skillet. Pour in the chicken broth and water. Bring the liquid to a simmer.
  5. Reduce the heat to low, cover the skillet, and let the chicken simmer for 15 to 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is tender.
  6. Remove the chicken from the skillet and place it on a cutting board. Use two forks to shred the chicken completely.
  7. Return the shredded chicken to the skillet. Stir the chicken into the remaining liquid until it is fully coated and heated through. This creates your flavorful chicken taco filling.
  8. Warm your tortillas according to package directions.
  9. Assemble your easy chicken tacos by filling each tortilla with the shredded chicken mixture. Top with fresh cilantro, diced onion, and a squeeze of lime juice.

Notes

  • For an extra layer of flavor, add 1 tablespoon of tomato paste when you add the spices in Step 3.
  • You can prepare this shredded chicken filling ahead of time and store it in the refrigerator for up to 4 days for quick make ahead tacos.
  • If you prefer crispy chicken tacos, briefly pan-fry the assembled tacos in a little oil until the tortillas are golden brown.

Nutrition

Find it online: https://alchemychef.com/easy-chicken-tacos-quick-shredded-recipe/