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Shredded Chicken Tacos Recipe


One thing that I can never seem to get tired of eating is Mexican food. Tacos are among my favorite things to eat and I usually make them on a weekly basis. When I decide to make chicken tacos, using shredded chicken is the way to go. Shredding the chicken takes a little work but its well worth it. The chicken is simmered in a tomato based sauce and then shredded and tossed with the sauce. A lot of the flavor in this recipe comes from seasonings such as chili powder, garlic, cumin and oregano. You can add whatever toppings you choose to these tacos. I like lettuce, cheese, and tomato. Enjoy.

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(Makes 4 servings)

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Shredded Chicken Tacos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 30 minutes

Ingredients

Scale
  • 2 (8 ounce) cans tomato sauce
  • 2 teaspoons white distilled vinegar
  • 2 teaspoons garlic (minced)
  • 3 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • ½ teaspoon sugar
  • 2 tablespoons olive oil
  • 2lbs bone-in chicken breasts (with the skin on)
  • ¼ cup cilantro (chopped)
  • flour or corn tortillas

Instructions

  1. In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Mix well and set aside.
  2. In a large skillet over medium-high heat, add olive oil. Cook chicken breasts until golden brown on each side (about 5 minutes per side). Once the chicken is golden brown add the tomato sauce mixture to the pan.
  3. Bring to a boil. Reduce heat to medium-low. Cover and simmer until chicken is fully cooked.
  4.  Remove the chicken breasts from the pan (leaving the tomato sauce in the pan). Remove and discard the bone and skin of the chicken breasts. Using two forks shred the chicken. Place the shredded chicken back into the tomato sauce. Cook until the sauce reduces and blends into the chicken. Add cilantro and stir into chicken mixture.
  5.  Transfer chicken to a serving bowl and make spoon onto warmed tortillas.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Shanda Hall

Sunday 29th of October 2023

I love this app. There hasn't been one thing I haven't found in the recipes

Catherine Brock

Tuesday 31st of October 2023

Thank you for stopping in! Catherine

Diane

Monday 27th of January 2014

This looks delicious! Why do you suggest cooking breasts wtih skin on? I would assume cooking breasts with no skin would make the breasts more flavorful since the sauce would soak into skinnless breasts more than those with the skin still on??

Bobby

Monday 27th of January 2014

It will help to stop the meat from drying out but if you want to remove the skin, you can.

Ryan

Saturday 31st of August 2013

I never comment on recipes, but this one deserves it. So easy and delicious. Great for parties. I highly recommend adding chipotle peppers in adobo sauce.Thanks Bobby.

Bobby

Monday 12th of November 2012

Kelsey - I have not tried this recipe in the Crock Pot, but I think it would work. I am not sure about the cooking time, maybe 5-6 hours on low but that is just a guess. As always, make sure the chicken has reached an internal tempurature of 165 degrees F. before serving. This means that it is fully cooked.

Kelsey

Monday 12th of November 2012

Could this recipe be made with a crockpot? If so, how would the cooking time/temp be adjusted?