Mexican-Inspired
Chicken Tacos
This is a straightforward, reliable taco night recipe: chicken breast simmered in a smoky-spiced sauce until it shreds effortlessly, ready to pile into warm tortillas with whatever toppings your household likes best.
Why you'll love this recipe
- Simple stovetop method, no special equipment
- Homemade seasoning tastes fresher than packets
- Ready in about 25 minutes
- Great for taco night with build-your-own toppings
Instructions
- Heat oil in a skillet over medium heat and cook the onion for 3-4 minutes until softened. Add the garlic and cook 30 seconds more.
- Stir in the chili powder, cumin, smoked paprika, oregano and salt, cooking for 30 seconds until fragrant.
- Add the chicken and chicken broth. Bring to a simmer, cover, and cook for 15-18 minutes, until the chicken is cooked through and easily shreds.
- Remove the chicken, shred it with two forks, and return it to the skillet, stirring it into the sauce.
- Simmer uncovered for a few minutes if the sauce needs to reduce and thicken slightly.
- Serve in warm tortillas with your favorite toppings.
How to tell it's done
After 15-18 minutes of covered simmering, the chicken should reach 165°F (74°C) in the thickest part and pull apart easily with two forks. If it resists, simmer it for a few more minutes. Once the chicken is shredded back in, the sauce should be thick enough to cling to the meat without dripping out of the tortilla. Reduce it uncovered if needed.
Tips for success
- Shredding the chicken directly back into the sauce lets it soak up as much flavor as possible.
- Warm the tortillas in a dry skillet or directly over a gas flame for a few seconds per side for the best texture.
- Leftover shredded chicken keeps well in the fridge for up to 4 days and freezes well too.
- Double the recipe and freeze half for an easy future taco night.
Ingredient notes & swaps
- Thighs: boneless thighs make juicier, richer taco meat and can simmer for the same time.
- Spices: this homemade blend has less salt and no fillers compared with packet seasoning. Mix a big batch to keep on hand.
- Tortillas: corn tortillas are traditional and best when warmed or lightly charred. Stack two per taco if they're thin.
- Brightness: a squeeze of lime over the shredded chicken just before serving makes the flavor pop.
Storage & reheating
Refrigerate the shredded chicken in its sauce for up to 4 days. Reheat in a skillet over medium heat with a splash of broth. Letting it crisp slightly in the pan for a minute gives the edges a carnitas-style texture.
Make ahead & freezing
Make the chicken up to 2 days ahead. It reheats well. Shredded taco chicken freezes for up to 3 months in portion-size bags. Thaw it overnight in the fridge, or reheat it gently from frozen in a covered skillet.
What to serve with it
Mexican rice, refried or black beans, elote-style corn and chips with guacamole. Pickled red onions, salsa verde and crumbled cotija make good toppings.
Frequently asked questions
Can I use a store-bought taco seasoning instead?
Yes, substitute a 1 oz packet or about 2 tablespoons of your preferred taco seasoning for the individual spices.
Can I make this in a slow cooker?
Yes, combine everything except the tortillas and toppings, cook on low for 5-6 hours, then shred and serve.
What toppings go well on chicken tacos?
Shredded cheese, diced onion, cilantro, salsa, sour cream, and a squeeze of lime are all classic choices.
Can I use chicken thighs instead of breast?
Yes, boneless thighs work well and shred just as easily, staying extra juicy.
Nutrition (per serving)
| Calories | 312 |
| Protein | 28g |
| Carbs | 30g |
| Fat | 9g |
| Sodium | 620mg |
| Sugar | 2g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Mexican-Inspired Chicken Recipes
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