Shredded Chicken Tacos
With just a few simple ingredients, this shredded chicken taco recipe is easy on the wallet, incredibly delicious, and simple enough for any night of the week.
Servings: 8
Ingredients
- 2 pounds boneless, skinless chicken breasts see note for precooked chicken
- ¾ cup salsa
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon kosher salt + more for poaching chicken
- ¼ teaspoon pepper
- 1 large lime zest and juice
- tortillas, avocado, cheese, sour cream, jalapenos, etc for serving
Instructions
- Place the chicken into a large saucepan and sprinkle with 1 teaspoon kosher salt. Cover the chicken with cold tap water. Bring the water to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the chicken is no longer pink. This will take 12-15 minutes. (22-25 minutes if your chicken is frozen.)
- Transfer the cooked chicken to a large mixing bowl and shred with 2 forks.
- Drain off the poaching liquid from the saucepan and return the shredded chicken to the pan. Add the salsa and seasonings to the pan and bring the mixture to a simmer over medium heat. Simmer until the chicken has warmed through, about 3-5 minutes. If you find the chicken is drying out as it cooks, add a tablespoon of water as it simmers.
- Remove the skillet from the heat. Add the zest and juice the lime to the chicken mixture and stir to combine.
- Serve the shredded chicken taco meat on warmed corn tortillas or flour tortillas, with desired toppings of your choice.
Video
Notes
Storage: Store leftovers 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, pepper, 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.
Precooked Chicken? Simply toss 2 cups of diced or shredded chicken with the salsa and seasonings and simmer as directed, finishing with the zest and juice of a lime.
Nutrition
Calories: 141kcal | Carbohydrates: 3g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 294mg | Potassium: 502mg | Fiber: 1g | Sugar: 1g | Vitamin A: 255IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
