Shredded Chicken Tacos are the kind of easy, flavorful meal that brings everyone to the table. Tender, juicy chicken is simmered in a zesty sauce made with salsa, spices, and lime all tucked into warm tortillas with your favorite toppings.
Perfect for weeknight dinners, game days, or casual gatherings, these tacos come together quickly using basic staple ingredients. Whether you use leftover chicken, rotisserie meat, or freshly cooked breasts, the result is always saucy, satisfying, and crowd-approved.
Why You’ll Love This Tacos
Shredded Chicken Tacos strike the perfect balance between convenience and flavor. The chicken cooks in a simple yet punchy sauce made with salsa, garlic, and lime, packing every bite with fresh, savory goodness.
It’s the kind of dish that never gets old endlessly customizable, fast to make, and totally family-friendly. From taco nights to meal prep lunches, these tacos will become a go-to favorite that delivers restaurant-level flavor with everyday ingredients.
Ingredients
- 4 cups boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 2 teaspoons onion powder
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 1 cup chunky salsa or salsa verde
- ¼ cup chicken broth (more if needed)
- Flour tortillas
- Juice of 1 lime
Step-by-Step Method
Step 1: Prepare the base sauce
Heat the olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Be careful not to let it brown.
Stir in onion powder, chili powder, cumin, and salt. Let the spices bloom in the oil for about 15 seconds to release their full flavor.
Step 2: Add salsa and broth
Pour in the chunky salsa (or salsa verde for a tangy twist) and chicken broth, stirring well to combine. Bring the mixture to a simmer and let it cook for 2–3 minutes until slightly thickened.
Step 3: Add shredded chicken
Add the shredded chicken to the skillet and toss to coat evenly in the sauce. Cook for about 5–6 minutes, stirring occasionally, until the chicken absorbs the flavors and becomes hot throughout.
If the mixture looks too dry, add a splash more chicken broth until you get a saucy consistency that’s perfect for stuffing into tortillas.
Step 4: Finish with lime juice
Once the chicken is fully coated and flavorful, squeeze in the juice of one fresh lime. Stir to combine this step brightens the dish and ties all the flavors together.
Step 5: Assemble the tacos
Warm your flour tortillas in a dry skillet or microwave until soft and pliable. Spoon the shredded chicken into the center of each tortilla, then add your favorite toppings: shredded lettuce, avocado, diced onion, cilantro, cheese, or a drizzle of sour cream.
Serve immediately and enjoy taco perfection!
Expert Tips for Success
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Use cooked chicken: Leftover grilled or poached chicken works perfectly, as does rotisserie chicken for a shortcut.
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Salsa choice: Go with your flavor preference smoky red salsa for depth or salsa verde for brightness.
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Balance the sauce: The thicker your salsa, the more broth you may need to loosen the mixture.
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Toast tortillas: Slightly char the edges on a skillet or open flame for that authentic flavor and texture.
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Adjust spice: Add cayenne or hot sauce for extra heat, or reduce chili powder for milder tacos.
Tasty Variations to Try
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Creamy version: Stir in 2 tablespoons of sour cream or Greek yogurt for a silky finish.
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BBQ chicken tacos: Swap salsa for barbecue sauce and add shredded cabbage for a sandwich-style twist.
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Chicken fajita tacos: Mix in sautéed bell peppers and onions for a heartier filling.
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Chipotle tacos: Add chopped chipotle peppers in adobo sauce for smoky heat and bold flavor.
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Taco bowl: Skip the tortilla and serve the shredded chicken over rice, quinoa, or salad greens.
Serving Ideas
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Taco night: Serve with a toppings bar chopped lettuce, cheese, avocado, jalapeños, and sauces.
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Meal prep: Store shredded chicken separately and build fresh tacos throughout the week.
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Family dinner: Pair with Mexican rice, refried beans, or roasted corn for a complete meal.
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Party platter: Keep the chicken warm in a slow cooker for self-serve tacos at gatherings.
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Low-carb option: Use lettuce wraps or low-carb tortillas instead of flour ones.
Frequently Asked Questions
Can I make the chicken from scratch?
Yes! Boil or bake chicken breasts until fully cooked, then shred using two forks or a hand mixer before adding to the sauce.
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs add extra juiciness and flavor perfect for taco fillings.
Can I make this recipe ahead?
Yes. Store the cooked shredded chicken in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth before serving.
Are these tacos freezer-friendly?
They are! Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
What’s the best tortilla to use?
Flour tortillas are soft and easy to fill, but corn tortillas add authentic texture and flavor. Choose your favorite!
Print
Shredded Chicken Tacos
- Total Time: 25
- Yield: 8 tacos 1x
Description
Quick and zesty tacos with juicy chicken simmered in salsa-based sauce with warm spices and lime. Perfect for using leftover or rotisserie chicken, ideal for weeknights or casual gatherings.
Ingredients
- 4 cups cooked, shredded chicken breast
- 2 tbsp olive oil
- 1 tsp minced garlic
- 2 tsp onion powder
- 2 tsp chili powder
- 1 tsp cumin
- ½ tsp kosher salt
- 1 cup chunky salsa or salsa verde
- ¼ cup chicken broth (plus more if needed)
- Juice of 1 lime
- Flour or corn tortillas, for serving
Instructions
- Heat olive oil in skillet over medium heat. Sauté garlic 30 seconds until fragrant. Stir in onion powder, chili powder, cumin, and salt; cook 15 seconds to bloom spices.
- Add salsa and chicken broth; simmer 2–3 minutes until slightly thickened.
- Toss shredded chicken into sauce. Stir 5–6 minutes until heated and coated. Add more broth if needed for moisture.
- Stir in lime juice to brighten flavors.
- Spoon chicken onto warm tortillas. Add desired toppings like lettuce, avocado, cheese, or sour cream. Serve immediately.
Notes
Use rotisserie chicken for quick, flavorful shortcut.
Add extra broth if salsa is thick to adjust consistency.
Char tortillas over flame or in skillet for authentic flavor.
Add more chili powder or hot sauce for spicier tacos.
Store leftovers refrigerated up to 4 days or freeze 2 months.
- Prep Time: 10
- Cook Time: 15
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 2g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 55mg
Keywords: shredded chicken tacos, salsa chicken tacos, easy weeknight tacos, meal prep chicken tacos, mexican chicken recipe
