Made with tender, shredded chicken that has been simmered in a perfectly seasoned sauce, these Easy Chicken Tacos make a quick and healthy dinner recipe.
Place the chicken into a large saucepan and sprinkle the chicken evenly with 1 teaspoon of kosher salt. Cover the chicken with cold tap water. Bring the water to a boil over high heat. Then reduce the heat to medium and simmer until the chicken is no longer pink. This will take 12-15 minutes.
Once the chicken has reached 165℉, remove the chicken from the saucepan and transfer the cooked chicken to a large bowl. Allow it to cool slightly, then shred it with two forks.
In a large skillet, combine the shredded chicken with the salsa, cumin, garlic powder, onion powder, paprika, and chili powder. Bring the mixture to a simmer over medium heat. Simmer for 5 minutes, or until the chicken has warmed through.
Remove the skillet from the heat. Juice the lime over the skillet and toss to coat.
Serve the shredded chicken taco meat on warmed corn tortillas or flour tortillas, with desired toppings of your choice.
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Notes
Storage: Store leftover shredded Mexican Chicken in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze the chicken in a freezer-safe bag or container for up to 3 months. Defrost overnight in the refrigerator and then warm through in the microwave or in a dry skillet over low heat until warm. Seasonings: Feel free to replace the salt and dried seasonings added to the shredded chicken with 1 tablespoon of store-bought or homemade taco seasoning. Salsa: Use store-bought or homemade salsa, keeping in mind that the heat level of your salsa will determine how spicy your chicken taco meat is.