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Shredded Chicken Tacos Recipe

Mexican · Main course · 40 min total

Juicy, seasoned shredded chicken tucked into warm corn tortillas with fresh toppings. This easy recipe is perfect for a quick weeknight dinner or taco night.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1/2 cup chicken broth
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 6 small corn tortillas
• 1/2 cup chopped fresh cilantro
• 1/2 cup diced white onion
• 1/2 cup crumbled queso fresco
• Lime wedges for serving

Instructions

1. Season chicken breasts with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides, about 3-4 minutes per side.
3. Pour chicken broth into the skillet, reduce heat to low, cover, and simmer for 15-20 minutes until chicken is cooked through and tender.
4. Remove chicken from skillet and shred with two forks. Return shredded chicken to the skillet and toss with any remaining juices.
5. Warm tortillas in a dry skillet or directly over a gas flame until pliable.
6. Fill each tortilla with shredded chicken. Top with cilantro, onion, queso fresco, and a squeeze of lime.

Tips

• For extra flavor, add a chipotle pepper in adobo sauce to the simmering broth.
• Serve with salsa verde or pico de gallo on the side.
• Leftover shredded chicken can be stored in the fridge for up to 3 days.

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