Shredded Chicken Tacos

Shredded Chicken Tacos

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings
Serving size has been adjusted!
Original recipe yields 4 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 172
  1. 248 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 ...

Most helpful critical review

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, tume...

Most helpful
Most positive
Least positive
Newest

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 ...

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 c...

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, ...

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 ...

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

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....

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, tume...

This was amazing. I Made as is but cooked everything together in the crockpot on low for about 6 hours. Just poured in the spices which were store brand not adobo and the sauce and 4 large bonel...

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