What’s in this Shredded Chicken Taco Recipe?
Warm tortillas loaded with the most wonderful Mexican chicken mix and topped with all your favorite fixings, like sour cream, guac, and salsa – what’s not to love? With tender shredded chicken with tomato, corn, black beans, and a host of taste bud-tingling seasonings, taco night is sorted.
Chicken: I prefer to use boneless, skinless chicken breasts, but you could also use thighs. Olive Oil: Helps the chicken cook without burning. Salsa: Adds freshness and a kick. Feel free to choose mild, medium, or hot salsa depending on your personal preferences. Brown Sugar: Adds a bit of sweetness. Mild Green Chilies: Add a bit of heat. Diced Tomatoes: Add a fresh and acidic tomato flavor. Corn: Adds sweetness. Black Beans: Add an earthy flavor and extra protein. Chipotle Peppers in Adobo Sauce: This is an optional ingredient, and I recommend you exercise caution! It can be super hot! Seasonings: Chili powder, salt, garlic powder, onion powder, cumin, oregano, paprika, black pepper, and chipotle chili powder are classic Mexican spices that infuse the chicken with so much flavor. Tortillas: I prefer to use flour tortillas, but corn also work.
Pro Tip: For a low-carb option, opt for butter leaf lettuce instead of tortillas.
Variations on Shredded Chicken for Tacos
BBQ: Use my recipe for crockpot BBQ chicken and serve topped with coleslaw and chopped pickles. Teriyaki: Cook the chicken in teriyaki marinade, and serve with sliced green onions and sesame seeds. Buffalo: Cook the chicken in Buffalo sauce, add 1 tablespoon of melted butter for richness, and serve with diced celery and a drizzle of blue cheese or ranch dressing. Greek-Inspired: Cook the chicken in a mixture of Greek yogurt, lemon juice, and minced garlic. Season with a teaspoon of dried oregano and a pinch of cinnamon for a Mediterranean touch, and serve topped with diced cucumbers, tomatoes, feta, and a drizzle or tzatziki sauce.
How to Store and Reheat
You can make the Mexican chicken ahead of time and store in a container. Keep it covered and refrigerate for up to 3 days. To reheat, microwave in 30-second intervals until heated through.
How to Freeze
To freeze, allow the chicken cool then store in a freezer-safe container. You can freeze for up to 3 months. To reheat, simply transfer to the refrigerator overnight or reheat from frozen in 30-second intervals until heated.
Serving Suggestions
Everyone has their fave toppings, from spicy to cooling. Some of my favorites include sour cream, guacamole, lettuce, pico de gallo, salsa, cheese, cilantro, jalapeños, and hot sauce. This Mexican chicken is also great in burritos, on top of salads, or over rice or pasta!
More Shredded Chicken Taco Recipes We Love
Instant Pot Chicken Tacos Crockpot Salsa Chicken Crack Chicken Tacos Crockpot Queso Chicken Crockpot BBQ Chicken
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
