A simple recipe for flavorful shredded chicken tacos, suitable for quick weeknight meals using a stovetop method or a slow cooker.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts
1 cup chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
12 small corn tortillas
1/2 cup chopped fresh cilantro
1/2 cup diced white onion
1 lime, cut into wedges
1/2 cup Cotija cheese, crumbled
Instructions
Place chicken breasts in a large skillet or pot.
Pour chicken broth over the chicken.
In a small bowl, mix chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Sprinkle the seasoning mix evenly over the chicken.
Cook on medium heat for 15 to 20 minutes, turning once, until the chicken is cooked through (internal temperature reaches 165°F).
Remove chicken from the skillet and shred it using two forks. Return the shredded chicken to the skillet and toss with the remaining cooking liquid until coated.
Warm the corn tortillas according to package directions (you can warm them briefly in a dry skillet for better flavor).
Fill each tortilla with the shredded chicken mixture.
Top the tacos with cilantro, diced onion, and Cotija cheese. Serve immediately with lime wedges.
Notes
For a slow cooker method, combine all ingredients (except tortillas and toppings) in the slow cooker. Cook on low for 4 hours or high for 2 hours. Shred the chicken in the cooker and toss with the liquid before serving.
If you prefer a baked method, place seasoned chicken in a baking dish with 1/2 cup broth. Bake at 400°F for 25 minutes, then shred.
Use small corn tortillas for an authentic street taco feel.