Recipe by Goya
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 (8 ounce) cans
Goya Tomato Sauce
Goya White Distilled Vinegar
Goya Minced Garlic
3 1/2 teaspoons
ancho chile powder
Goya Ground Cumin
Goya Oregano Leaf
Goya Extra Virgin Olive Oil
bone-in, skin-on chicken breasts
Goya Adobo with Pepper, to taste
1 (10 ounce) package
Goya Corn Tortillas, warmed
For the Garnish:
finely chopped white onion
lime, cut into wedges
coarsely chopped fresh cilantro
Goya Hot Sauce
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!
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!
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!
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.
soooo good, even w/ out using all the Goya brands. Although, I thought the Goya Adobo was a key ingriedient.
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!!
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.
outstanding recipe. I used boneless breasts and it worked just fine. very authentic tasting
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to put a fresh twist on an old Mexican standard.
See how to make quick-and-easy chicken tacos.
Make these kid-pleasing quesadillas in just minutes.