Shredded Chicken Tacos
Tacos are the ultimate weeknight meal—simple, fun, and full of flavor. This recipe gives you a rich, savory chicken filling in under 30 minutes. It’s my go-to for busy nights when I want something delicious without the fuss.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Main Dish
- Cuisine: Mexican
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (or thighs for juicier meat)
- 2 teaspoons vegetable oil
- ½ yellow onion, minced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ cup of your favorite salsa
- Your choice of tortillas and toppings
Instructions
Poach the Chicken. Place the chicken breasts in a saucepan and cover with cool water. Bring to a boil, then immediately reduce to a gentle simmer. Cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
2. Shred the Chicken. Once cooked, transfer the chicken to a cutting board. While still warm, use two forks to shred it into long, tender strands.
3. Build the Sauce. While the chicken cooks, heat the oil in a large skillet over medium heat. Sauté the minced onion for about 3 minutes until it’s soft and translucent. Add the minced garlic and cook for 30 seconds, then stir in the cumin, oregano, chili powder, and salt. Cook for one more minute until the spices are fragrant.
4. Combine & Simmer. Pour the salsa into the skillet and mix it with the toasted spices. Add the shredded chicken and toss everything together, making sure every piece is coated. Simmer for 2-3 minutes to let the flavors soak in.
5. Serve. Spoon the shredded chicken onto warm tortillas and add your favorite toppings!
Notes
- Serving Suggestions: This chicken filling is perfect for tacos, but it also works great in burritos, quesadillas, or over rice.
- Pro-Tip: Overcooking the chicken will make it tough and dry. A kitchen thermometer is the best way to make sure it’s perfectly tender.
- Storage & Reheating: Store the filling in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet with a splash of water or chicken broth to keep it moist. You can also freeze the cooled filling for up to 3 months.
Find it online: https://new.projuktigeek.com/shredded-chicken-tacos/