Shredded Chicken Tacos are a popular and delicious Mexican-inspired dish made with tender, juicy chicken that has been slow-cooked until it's easy to shred. The chicken is then seasoned with a blend of spices and served in a warm tortilla with a variety of toppings.
How To Make:
To make shredded chicken tacos, boneless, skinless chicken breasts or thighs are cooked in a slow cooker or on the stove with a combination of chicken broth and spices such as chili powder, cumin, garlic powder, and paprika. The chicken is cooked until it is tender and can be easily shredded with a fork.
Once the chicken is shredded, it can be seasoned with additional spices and served in warm tortillas with a variety of toppings such as diced tomatoes, sliced avocado, shredded cheese, cilantro that has been chopped, sour cream, and lime juice. Shredded lettuce or cabbage can also be added for extra crunch.
Tips and Variations:
Use a slow cooker: Cooking the chicken in a slow cooker makes it extra tender and flavorful. Simply add the chicken breasts or thighs, chicken broth, and spices to the slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through and can be easily shredded.
Add different spices: Experiment with different spices to customize the flavor of the chicken. You can try adding oregano, smoked paprika, or chipotle powder for a smoky flavor. Cilantro, lime juice, or vinegar can also be added for a tangy taste.
Use different cuts of chicken: Chicken thighs are a good alternative to chicken breasts for more flavorful and tender meat. You can also use a combination of both for added variety.
Make it vegetarian: Substitute the chicken with cooked and seasoned black beans, lentils, or tofu for a vegetarian version.
Add different toppings: Shredded chicken tacos are versatile and can be customized with a variety of toppings. Some other popular toppings include diced onions, sliced jalapeños, corn, salsa, guacamole, or queso fresco.
Use different tortillas: Traditional corn tortillas are the go-to option for authentic shredded chicken tacos, but you can also use flour tortillas or lettuce cups for a low-carb option.
Make it a bowl: Skip the tortillas and serve the shredded chicken over a bed of rice or quinoa for a delicious and filling bowl.
Add a side dish: Serve the tacos with a side of beans, rice, or a salad for a complete meal.
Overall, shredded chicken tacos are simple and delicious meal that can be customized to suit individual tastes. Don't be afraid to experiment with different spices, toppings, and serving options to create a version that you love.
Ingredients:
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Corn or flour tortillas
- Toppings (such as diced tomatoes, sliced avocado, shredded cheese, sour cream, chopped cilantro, shredded lettuce or cabbage, and lime wedges)
Instructions:
Place the chicken breasts or thighs in a large pot or slow cooker. Add the chicken broth, garlic, chili powder, cumin, paprika, salt, and pepper. Stir to combine.
If using a pot, bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for about 20-25 minutes, or until the chicken is cooked through and can be easily shredded with a fork. Use a slow cooker and set it on low for 6 to 8 hours.
Remove the chicken from the pot or slow cooker and place it on a cutting board. To shred the chicken into small pieces, use two forks. The tortillas can be warmed in a microwave or a dry skillet. Each tortilla should have a tablespoon of shredded chicken in the middle.
Add desired toppings, such as diced tomatoes, sliced avocado, shredded cheese, sour cream, chopped cilantro, shredded lettuce or cabbage, and a squeeze of lime juice.
Fold the tortilla around the filling to form a taco. Repeat with the remaining tortillas and filling.
Serve the shredded chicken tacos immediately, garnished with extra toppings as desired.
Note: You can also cook the chicken in advance and store it in the refrigerator for up to 3-4 days. Simply reheat the chicken in the microwave or on the stove before assembling the tacos.