Shredded Chicken Tacos Recipe - Allrecipes.com
Shredded Chicken Tacos Recipe
  • READY IN 50 mins

Shredded Chicken Tacos

Read Reviews (116)

"Bone and skin are left on the chicken breasts so they're extra flavorful as they simmer in tomato sauce and a blend of savory seasonings." —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 4 servings Change Servings
Check All Add to Shopping List

Directions

  1. In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
  2. Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
  3. Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
  4. Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 40 mins
  • READY IN 50 mins
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Nov 24, 2010

These had to be the BEST chicken tacos I've ever had. The only thing I did different was to use boneless breasts, because it's what I had on hand. The flavor blend in these were spot on, with just the perfect little kick. My family absolutely loved them. I will never make another chicken taco recipe again!

— 
Most Helpful Critical Review
Jun 02, 2011

As is, this was a three, at best ... it just tasted like tomato sauce on chicken! But, after tasting, I added some additional spices (more ancho, garlic powder, onion powder, more orgegano, tumeric) as well as some salsa verde, and it came together nicely ... it was a five-star, then, and I'll definitely make again, but definitely check the seasonings after the chicken has cooked in the sauce for about 10 minutes ... I cannot imagine anyone not wanting to do some major tweaking on this basic recipe!

— 
Dec 10, 2010

OH SO GOOD!!! I made these just as written, except I didn't have ancho chili powder. I used regular chili powder instead. I also went a easy on the cumin. I put in about 1/2 - 3/4tsp. AND, you really don't need to use goya brand products... I used mostly store brand. Came out great!

— 
Jan 03, 2011

This was absolutely outstanding! Moist, flavorful delicious shredded chicken for soft tacos. I adapted this recipe for the slow cooker by placing 1 1/2 lb boneless frozen breasts in the slow cooker with cumin, adobo, taco seasing and a cup of Goya tomato/chicken boullion, cooked seven hours, removed the chicken and drained the juices through a seive, then added the shredded chicken, recipe ingredients, and some strained broth back in the slow cooker. I added a can of chopped green chilis too. A definite do-over! Thanks, Goya.

— 
Nov 15, 2010

soooo good, even w/ out using all the Goya brands. Although, I thought the Goya Adobo was a key ingriedient.

— 
Jan 03, 2011

Oh Yes. Better than authentic shredded beef tacos and way better than any other chicken taco I have ever tasted. I went under on all spice measurements as my family is sensitive to spicy food. Added more as needed. The COMBO of spices is wonderful. My family and I are so grateful this recipe was shared online. It tastes so good and is healthy! Can't beat THAT.

— 
Dec 21, 2010

really good!! i usually buy those rotissere chickens and take the chicken off the bone and freeze it...so i used that and it saved me A LOT of time! I used half the amount of chili powder and it was really spicy...so just be careful with that. I warmed the tortillas on the stove with a little butter and put everything on it lettuce, tomatoes, avocado, sour cream and cilantro and my husband loved it!!! except for it being a little spicy, but i love spicy!!

— 
Oct 27, 2010

outstanding recipe. I used boneless breasts and it worked just fine. very authentic tasting

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Pablito's Chicken Tacos

See how to put a fresh twist on an old Mexican standard.

Play Video
Chicken Tacos

See how to make quick-and-easy chicken tacos.

Play Video
Chicken Enchiladas II

Make these family-pleasing chicken enchiladas.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States