Shredded Chicken Tacos
Shredded Chicken Tacos and so easy to make, rich in flavors and so versatile. Tender and juicy chicken seasoned with an easy homemade taco seasoning and chunky salsa. Serve with warmed tortillas or hard tacos shells to make classic tacos. Top with your favorite taco toppings.
Ingredients
For Chicken-
- 2 large chicken breasts (1-1.5 lbs)
- 1 tbsp pink sea salt
- 1/2 large yellow onion (or 1 small one)
- 2 bay leaves
- 3 cloves of garlic (peeled)
- 8 cups water
For Tacos:
- 1 tbsp olive oil
- 1 tbsp chili powder
- 2 tsp paprika
- 1.5 tsp pink sea salt
- 1 tsp black pepper
- 2 tsp dried oregano
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup salsa
- 1/2 cup chicken broth
- 12 tortillas or taco shells
- preferred taco fixins like pico de Gallo, shredded cheese, sour cream, more salsa, guacamole, etc.
Instructions
-
Add 8 cups of water to a large pot and place on stovetop. Sprinkle in pink sea salt and give it a good stir. Add in chicken breasts, onion, garlic, and bay leaves. Turn heat to high and bring water to a boil. Once water is boiling cover pot with a lid and reduce heat to low. Continue simmering chicken for 30 minutes or until chicken breasts reach an internal temperature of 165 degrees Fahrenheit.
-
Once chicken breasts are done, remove from pot and place in a large mixing bowl. Discard water along with aromatics. Use 2 forks or an hand mixer to shred chicken.
-
Place a skillet on stovetop and drizzle with olive oil. Bring to a heat on medium. While oil heats up, in a small mixing bowl combine all spices and herbs; chili powder, paprika, dried oregano, cumin, garlic powder, onion powder, pink sea salt, and black pepper. Mix until they are well blended together.
-
Once oil has come to a heat add in your shredded chicken. Immediately sprinkle to mixed spices and herbs. Toss together making sure chicken is well coated with spices and herbs. Add in salsa and keep stirring to combine. Add in chicken broth combine with chicken. Keep simmering for 2-3 minutes to reduce some of the broth. Remove chicken from heat and set aside.
-
Heat up tortillas or taco shells. Add chicken to heated tortillas or taco shells and top with preferred taco toppings. We like to use classics such as shredded lettuce, pico de Gallo, shredded cheese, sour cream, and hot sauce. This recipe makes enough chicken to make 12 tacos. Enjoy!
Recipe Notes
Tips and Substitution:
-
- Boil chicken with aromatics- This gives chicken more flavor and makes for tastier tacos.
- Do not overcook chicken- You don't want your chicken to get tough and dry.
- Use rotisserie chicken- This is an easier way to make these shredded chicken tacos. You just have to shred the rotisserie chicken and skip the cooking part. It also will make for more shedded chicken. You can freeze to use for later.
- Use any preferred salsa- I usually go for chunky mild salsa. I like chunky salsa and my kids are a hit or miss with spicy foods. If you like more heat, use hot salsa.