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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.

(Makes 4 servings)

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Shredded Chicken Tacos Recipe


  • Author: Bobby
  • Total Time: 30 minutes
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Ingredients

  • 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.

31 comments

  1. Megan says:

    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 🙂

  2. Bobby says:

    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. Chuck says:

    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.

  4. Olga says:

    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.

  5. Bobby says:

    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.

  6. Miriam says:

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

  7. Alicia says:

    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!!!

  8. SB says:

    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!

  9. Stacy says:

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

  10. Erin says:

    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?

  11. Bobby says:

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

  12. Ian says:

    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.

  13. Joy says:

    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.

  14. Stacy says:

    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.

  15. katherine says:

    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!

  16. Bobby says:

    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.

  17. Ryan says:

    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.

  18. Diane says:

    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??

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