Spicy Shredded Chicken Tacos
Spicy Shredded Chicken Tacos
Ingredients
For the Spicy Shredded Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 cups chicken broth
- 1 can diced tomatoes with green chilies, 10 ounce, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
For Taco Assembly & Toppings
- 12 corn tortillas, 6-inch, or flour tortillas
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled, or queso fresco
- 1 avocado, diced or sliced
- sour cream, as needed, or Mexican crema
- lime wedges, for serving
- hot sauce, as needed, optional
Instructions
- 1
Combine chicken breasts, chicken broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a large pot or Dutch oven.
⏱️ 5 min
- 2
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
⏱️ 25 min
- 3
Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
⏱️ 3 min
- 4
Increase the heat to medium-high and bring the remaining liquid in the pot to a boil. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has reduced and thickened slightly. Stir in the lime juice.
⏱️ 7 min
- 5
Return the shredded chicken to the pot with the reduced sauce and stir to coat evenly. Keep warm.
⏱️ 1 min
- 6
While the chicken is simmering, prepare your toppings: dice the red onion, chop the cilantro, crumble the cotija cheese, and dice or slice the avocado.
⏱️ 10 min
- 7
Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a 350°F oven for 10-15 minutes.
⏱️ 5 min•🌡️ 350
- 8
To assemble the tacos, spoon a generous amount of spicy shredded chicken onto each warm tortilla. Top with diced red onion, fresh cilantro, crumbled cotija cheese, diced avocado, a dollop of sour cream or Mexican crema, and a squeeze of fresh lime juice. Add hot sauce if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Shredded Chicken Tacos
Ingredients
For the Spicy Shredded Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 1/2 cups chicken broth
- 1 can diced tomatoes with green chilies, 10 ounce, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lime juice
For Taco Assembly & Toppings
- 12 corn tortillas, 6-inch, or flour tortillas
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled, or queso fresco
- 1 avocado, diced or sliced
- sour cream, as needed, or Mexican crema
- lime wedges, for serving
- hot sauce, as needed, optional
Instructions
- 1
Combine chicken breasts, chicken broth, diced tomatoes with green chilies, chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a large pot or Dutch oven.
⏱️ 5 min - 2
Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
⏱️ 25 min - 3
Remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Set aside.
⏱️ 3 min - 4
Increase the heat to medium-high and bring the remaining liquid in the pot to a boil. Cook, stirring occasionally, for 5-7 minutes, or until the sauce has reduced and thickened slightly. Stir in the lime juice.
⏱️ 7 min - 5
Return the shredded chicken to the pot with the reduced sauce and stir to coat evenly. Keep warm.
⏱️ 1 min - 6
While the chicken is simmering, prepare your toppings: dice the red onion, chop the cilantro, crumble the cotija cheese, and dice or slice the avocado.
⏱️ 10 min - 7
Warm the corn tortillas according to package directions. This can be done in a dry skillet over medium heat for about 30 seconds per side, in the microwave, or wrapped in foil in a 350°F oven for 10-15 minutes.
⏱️ 5 min•🌡️ 350 - 8
To assemble the tacos, spoon a generous amount of spicy shredded chicken onto each warm tortilla. Top with diced red onion, fresh cilantro, crumbled cotija cheese, diced avocado, a dollop of sour cream or Mexican crema, and a squeeze of fresh lime juice. Add hot sauce if desired.
⏱️ 5 min