Shredded Chicken Tacos Recipe
These Shredded Chicken Tacos are a quick, easy, and flavorful weeknight dinner perfect for kids and adults alike. Warm tortillas are loaded with juicy, deliciously seasoned shredded chicken and topped with your favorite toppings, like homemade salsa, crunchy lettuce, and cheese.Note: The total prep and cooking time for this recipe assumes you already have cooked shredded chicken. If you're starting with raw chicken, add an additional 30ish minutes to cook and shred.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 large white onion finely diced and divided*
- 3 cloves garlic minced
- ½ cup low-sodium chicken broth plus more if needed
- 2 tablespoon taco seasoning
- ½ teaspoon salt plus more to taste
- 2 cups shredded chicken rotisserie or homemade
- 8 corn tortillas heated in a dry pan, see notes*
- Freshly minced cilantro and cotija cheese for topping
Instructions
- Cook and shred the chicken (skip this step if you already have shredded chicken): Fill a large pot with water (the pot should be large enough to completely submerge the chicken in water (or broth) by 1-2 inches). Bring just to a simmer. Add the chicken. Return the liquid to a gentle simmer and cook, uncovered, for 1-2 minutes, then remove the pot from the heat and cover immediately with a lid. Allow the chicken to rest for 15-20 minutes or until internal temperature registers 160°F as measured with a digital meat thermometer. Let the chicken rest for 5-10 minutes, shred, and set aside (you will need about 2 cups of shredded chicken for the rest of this recipe).
- Heat the olive oil in a large skillet over medium heat. Add half of the the finely diced onion and cook until softened about, 5-7 minutes. Add the minced garlic and cook for one minute or until fragrant.
- Stir in the chicken broth, taco seasoning, and salt and gently simmer. Add the shredded chicken and mix well. Cover and cook for 3-4 minutes, stirring once or twice to distribute the seasoning evenly.
- Serve in warm tortillas with your favorite toppings.
Notes
- Cooking time: The total prep and cooking time for this recipe assumes you already have cooked shredded chicken. If you're starting with raw chicken, add 30ish minutes to cook and shred it.
- How much chicken? To get approximately 2 cups of shredded chicken, you will need about 12 ounces of raw, boneless, skinless chicken breast, which yields approximately 8 ounces of shredded chicken once cooked. Four ounces of shredded cooked chicken equals approximately one cup.
- Starting with frozen chicken breasts? If you're starting with whole frozen uncooked chicken breasts, I suggest cooking them in the pressure cooker.
- What type of tortilla should you use? For street-style chicken tacos, use corn tortillas warmed in a dry skillet (double them if needed). Flour tortillas are less likely to fall apart, making them more suitable for tacos with heavy toppings.
- Nutritional information is for four servings, two tacos each serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prepare the Instant Pot. Set the metal trivet in the bottom of the Instant Pot and add one cup of water or chicken broth.
- Add the chicken and cook. Arrange the (frozen) chicken on the trivet, close the lid, and set the valve to the sealing position. Press to “Pressure Cook” or “Manual” and cook the chicken breasts on high pressure for 12-15 minutes for medium chicken breasts (about 6-8 ounces).
- Natural Release. Release the pressure naturally for 10 minutes, then turn the valve to the venting position to release any remaining steam.
- Check for doneness. Using a digital meat thermometer.
Nutrition
Calories: 287kcal | Carbohydrates: 28g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 478mg | Potassium: 346mg | Fiber: 4g | Sugar: 2g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg
