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.

2 (8 ounce) cans tomato sauce
2 teaspoons white distilled vinegar
2 teaspoons garlic (minced)
3 Β½ teaspoons chili powder
1 teaspoon cumin
2 teaspoons oregano
Β½ teaspoon sugar
2 tablespoons olive oil
2lbs bone-in chicken breasts (with the skin on)
ΒΌ cup cilantro (chopped)
flour or corn tortillas

Cooking Instructions:

Step 1: In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Mix well and set aside. 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 chicken is golden brown add the tomato sauce mixture to the pan. Bring to a boil. Reduce heat to medium-low. Cover and simmer until chicken is fully cooked.
Step 2: 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.
Step 3: Transfer chicken to a serving bowl and make spoon onto warmed tortillas.
(Makes 4 servings)


31 Responses to “Shredded Chicken Tacos Recipe”

  1. Megan — March 22, 2011 @ 12:50 pm

    I would like to cook this with regular chicken breast. how many about should I use do you think?? The cooking time would probably be less I’m assuming. I’ll just have to keep an eye on it. looks really good though πŸ™‚

  2. Bobby — March 22, 2011 @ 1:05 pm

    Megan – I would say 1 1/2lbs, if the sauce becomes too thin just add a little water. Bonless chicken breasts are going to cook up alot quicker anyways.

  3. Jennifer — March 22, 2011 @ 3:09 pm

    I love Mexican food too…some really good Mexican recipes on here!!

  4. Shelby — March 23, 2011 @ 2:40 am

    As always, looks and sounds delish!

  5. Annaliz — March 23, 2011 @ 10:26 am

    you really have a good site, thanks for sharing your talent with us, great recipe!

  6. Margie — March 23, 2011 @ 11:36 am

    Wow I can’t wait to try this. I actually have all the ingredients on hand. Thanks πŸ™‚

  7. Zelda of Hyrule — March 25, 2011 @ 2:07 pm

    WAAAAAAAAAAAAAAAAT? are you serious bobby, this looks GOOOOOOOOOOOOOOOOOOOOD

  8. Chuck — March 28, 2011 @ 9:07 am

    Made these this past weekend. Come out great. I did use thighs instead of chicken breast, that is what I had on hand. I have done chicken tacos before, I really like the touce of the vinegar.

  9. Megan — March 28, 2011 @ 11:06 pm

    made these tonight and they turned out tasty. I used 3 chicken breasts πŸ™‚

  10. Olga — April 2, 2011 @ 8:53 pm

    This looks so tasty. Any idea how long I should cook the chicken for if I am using breasts? I am bad at estimating cooking time for meat, thanks.

  11. Bobby — April 3, 2011 @ 3:28 pm

    olga- I would say about 20 minutes. However, I highly recommend you check it with a thermometer. The internal temperature should have reached 165 degrees. If you don’t have one, cut one of the breasts open in the thickest part and it should no longer be pink inside.

  12. Suzanne — June 16, 2011 @ 3:10 pm

    What is the white cheese you used?

  13. Bobby — June 16, 2011 @ 4:09 pm

    Suzanne- Queso Fresco

  14. Miriam — August 16, 2011 @ 3:51 pm

    I just tried this recipe (with boneless chicken breast instead) and it was delicious! Thank you for the recipe:)

  15. Alicia — October 12, 2011 @ 10:34 pm

    decided to try these tonight – they were delish!
    a real hit with my family, and pretty easy.

    I also caramelized some onions, and we topped them with feta cheese instead of queso fresco. (small town grocery store) sooo good though!!!

  16. SB — April 1, 2012 @ 1:20 pm

    Just made this trying to do something different with chicken tacos — SO GOOD!!! Truly this tastes like something you’d get at an upscale Mexican restaurant, like Taberna in Beverly Hills! Absolutely delicious! Thanks for the recipe!

  17. Stacy — May 11, 2012 @ 4:51 pm

    What if I use boiled chicken and just add to the sauce? Will there be a distinct flavor or texture?

  18. Bobby — May 11, 2012 @ 9:55 pm

    Stacy- I would say that adding the sauce to the boiled chicken would work fine.

  19. Erin — June 15, 2012 @ 7:43 pm

    Can this recipe be doubled? I’m thinking about 4 or 5 lbs. of chicken; using a combination of breasts and thighs. Would twice as much sauce take care of it?

  20. Bobby — June 15, 2012 @ 9:23 pm

    Erin- Yes, this recipe can easily be doubled. Twice as much sauce should be perfect. I hope you enjoy the recipe.

  21. Ian — June 21, 2012 @ 4:37 am

    I made this recipe last night and it was delicious! The seasoning is just right and the chicken turns out tender and flavorful. Served on flour tortillas with chopped red onion, chopped cilantro and crumbled cotija cheese.

  22. Joy — June 23, 2012 @ 5:33 pm

    Yum! I made this tonight, it was tasty! I used chicken tenders (frozen packages fool me) and it worked really well. Best part was it is healthy, fast, and easy.

  23. amanda — August 4, 2012 @ 6:48 pm

    Hubby just made this and it was delicious! Will definitely make again.

  24. Stacy — September 4, 2012 @ 1:42 pm

    I made this last night, delicious. Instead of breasts, I used thighs and I added a can of chipotle pepper in adobo sauce for a kick.

  25. Valerie — September 13, 2012 @ 9:02 pm

    This recipe is amazing! Adding it to my cookbook

  26. katherine — October 21, 2012 @ 6:38 pm

    This dinner was amazing!!… I did boneless skinless breast..and I added cayenne pepper.. it turned out amazing! My 4year old even loves it.definitely using this recipe many more times!

  27. Kelsey — November 12, 2012 @ 1:04 pm

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

  28. Bobby — November 12, 2012 @ 10:25 pm

    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.

  29. Ryan — August 31, 2013 @ 1:07 pm

    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.

  30. Diane — January 27, 2014 @ 2:06 pm

    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??

  31. Bobby — January 27, 2014 @ 8:28 pm

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

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