Tender, juicy, and full of flavor – these shredded chicken tacos loaded up with all your favorite toppings are the perfect crowd-pleasing meal for lazy weeknights and taco Tuesdays!
Okay, I heard you – recently, I posted a recipe for traditional beef birria tacos. While the feedback has been super positive, they’re also not the quickest or simplest tacos to make. This is where this quick and simple recipe for chicken tacos comes in. With a combination of tender, juicy, and slightly crisp shredded chicken and all your favorite fixings, you can have these street-food-style shredded chicken tacos served in under 30 minutes!
Unlike many shredded chicken tacos recipes, my version ditches the Instant Pot or slow cooker poaching methods. Instead I use a pan-fried version, making these lie somewhere between those and chicken street tacos. But now you can enjoy the flavor and delight of Mexican street food from home!
By pan-frying the chicken, these homemade chicken tacos are also ready in no time. And the chicken has a wonderful sear on the outside. Combine that with crunchy lettuce, creamy guacamole, vibrant salsa, and tangy sour cream, all wrapped up in a soft tortilla, and these chicken thigh tacos are a texture and flavor bonanza!
Like most tacos, this Mexican chicken taco recipe is also fairly quick to prepare (quickest when pan-frying the chicken). It’s also super customizable (everyone can mix and match their favorite toppings) and can be made ahead/makes excellent leftovers. What’s not to love?!
The Ingredients for Shredded Chicken Tacos
Make this easy chicken tacos recipe with simple, inexpensive ingredients and pantry staples.
The Taco Shredded Chicken
- Chicken: I love using my baked boneless, skinless chicken thighs recipe. But keep reading for the even quicker pan-fried version of this delectable shredded chicken for tacos. You could also use baked chicken breast with the same seasoning blend.
- Seasonings: A few pantry staples come together to make this flavorful taco chicken recipe.
- Garlic powder,
- Onion powder,
- Smoked paprika,,
- Chili powder (or cayenne)
- Cumin powder,
- Ground coriander seeds,
- Salt,
- Lemon pepper seasoning (or regular black pepper and a little lemon zest).
Alternatively, you could use homemade taco seasoning for your taco chicken.
Are chicken breasts or chicken thighs best for taco meat?
Technically, both chicken breast meat and chicken thighs will work wonderfully to make chicken taco recipes. I prefer to use boneless skinless chicken thighs, though. The meat is darker and a little fattier, which means it is juicier and more tender, with less chance of drying out.
The Other Ingredients
- Tortillas: You can use soft corn tortillas or flour tortillas for these pulled chicken tacos. The best tortilla for shredded chicken tacos should be thick tortillas, so they won’t tear/fall apart. Use street-size tortillas, if preferred, or even taco shells.
- Toppings: I used a selection of my favorite taco toppings to make, in my opinion, the best chicken taco recipe.
- Guacamole (or avocado slices),
- Shredded lettuce (or shredded cabbage or spinach),
- Cilantro,
- Lime wedges (for the lime juice),
- Salsa (Pico de Gallo) – Use fresh homemade salsa or a jarred one,
- Jalapeno slices (fresh or pickled; or other green chiles),
- Sour cream (or another Mexican crema/Greek yogurt).
What Are The Best Toppings for Tacos?
Toppings are part of what makes these homemade chicken thigh tacos (or any tacos) so great. They’re usually quick and simple to prepare and allow everyone to customize their tacos. Along with salsa, lettuce, and guacamole, other favorites include:
- Cheese: Like a shredded cheddar, Mexican cheese blend, Monterey jack, or cotija cheese.
- Hot sauce: Use your favorite one.
- Pickled vegetables: Like pink pickled onions or jalapeños.
- Other vegetables: There are several to choose from, like:
- Diced or sliced tomatoes,
- Sliced radish,
- Sliced onions (raw or sauteed with the chicken),
- A quick slaw,
- Pan-fried bell peppers,
- Sautéed zucchini,
- Corn (canned or grilled).
- Beans: I recommend black beans, pinto beans, or refried beans to add extra protein and heartiness to this chicken taco recipe.
How To Make Shredded Chicken Tacos
Before you learn how to make chicken tacos, you need to prepare the chicken. Pat the meat dry with clean paper towels. This will make it easier for the seasonings to adhere.
Follow my recipe for oven-baked skinless, boneless chicken thighs (Air fryer method also included) if preferred. Otherwise, keep reading for the steps for the pan-fried version.
How to Season Chicken for Tacos
First, dry the chicken with paper towels and transfer it to a large bowl/dish. Then, combine the oil and seasoning in a small bowl. Pour it over the chicken, using your hands to ensure the meat is evenly coated.
Cover the dish with plastic wrap (cling film). Transfer it to the fridge to marinate for a minimum of 20 minutes, up to 24 hours.
How To Cook Chicken Thighs For Tacos
After marinating the chicken, you can either bake it or – for even quicker results and more of a crispy sear – pan fry it. To do so, heat a well-seasoned cast iron pan of a nonstick skillet over medium heat with a small amount of olive oil.
How Long to Cook Boneless Chicken Thighs for Tacos
Once hot, add the chicken and allow it to cook undisturbed for 5 minutes. Then flip it over and cook for 3-5 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165ºF/74ºC. The exact time will vary based on the thickness of the chicken.
How to Shred Chicken for Tacos
Transfer the cooked chicken to a dish or a clean chopping block and allow it to rest for 5 minutes. Then, finally, use two forks or meat claws to shred the chicken.
To shred: Place the warm cooked chicken on a cutting board or a shallow bowl. Hold a fork in each hand. I then use one fork to hold the piece of chicken steady. Then the other scrapes along the chicken meat to pull it apart into shredded pieces.
If you prefer more texture, you can thinly slice the chicken instead of shredding it.
Prepare the Taco Toppings
While the chicken cooks, it’s the perfect time to assemble all your chosen toppings. This includes:
- Prepare the guacamole and Pico de Gallo – do these first so the flavors have time to meld.
- Wash and shred the lettuce – with a knife or a mandoline/food processor slicing disk.
- De-seed and thinly slice the jalapeño- or you could use pickled jalapeño.
If you want to include other toppings with the tacos, prepare them now, too.
Assemble the Shredded Chicken Tacos
Before assembling the chicken street tacos, you can optionally add more flavor to the tortilla (and make them more flexible). Lightly heat them over an open flame (like a gas stove top) with tongs for a few seconds until lightly charred or in a skillet for 20-30 seconds per side.
For large amounts, stack them up, wrap them in foil, and bake at 350ºF/180º C for 15-20 minutes. Or microwave for 30-60 seconds.
Then, divide the shredded taco chicken and various toppings between the tortillas. Layer up the chicken and lettuce first, then salsa and guacamole, the fresh cilantro, and a drizzle of sour cream. If desired, also pop on a couple of slices of the jalapeño. Enjoy!
What To Serve With Tacos?
I love the versatility of these shredded chicken tacos. They’re hearty enough to enjoy alone. However, you could also make more of a taco Tuesday spread by pairing them with:
- Mexican rice or cilantro lime rice,
- Sweet potato fries,
- Grilled corn on the cob or spiced corn ribs,
- Roasted veggies,
- Mexican and Tex-Mex-inspired salads and salsas:
- Mango salsa
You can also save any leftovers to add to other meals, like a burrito bowl, a leafy green salad, make a burrito, use over nachos, etc.
FAQs
Street tacos are tacos made using a smaller tortilla (thus easier to eat on the street). Chicken street tacos are popular for food trucks, but you can make them in the comfort of your own home, too.
Chicken thighs are a fattier cut than chicken breasts. However, both are still lighter than ground beef and other taco meats.
Combine with sides like fresh guacamole (packed with heart-healthy fats and antioxidants) and fresh salsa and lettuce. Then these chicken taco ingredients are loaded with fiber, protein, and plenty of nutrients.
Yes, you can shred it with the two-fork method or even with a hand-held mixer in a tall bowl.
You can freeze it for up to 3 months in an airtight freezer bag. Thaw it overnight in the fridge to enjoy it once more.
You can prepare the cooked shredded chicken up to 3 days in advance. Then store it in an airtight container in the fridge. You can also prepare other toppings like salsa and shredded lettuce the day before.
More Mexican-Inspired Recipes
If you try this chicken taco recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Shredded Chicken Tacos Recipe
Ingredients
For the Chicken
- 30 oz chicken thighs skinless, boneless,
- 1/4 cup olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander seeds
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper seasoning or some black pepper and fresh lemon zest
- 1 teaspoon salt
- 1/2 teaspoon chili powder
For the Tacos, add as much as wanted of these or your favorite toppings
- 10 tortillas corn or regular flour
- 1 cup Guacamole
- 1 cup pico de gallo or another red salsa
- 1/2 cup sour cream
- 1 lettuce shredded
- 1/4 cup cilantro
- 1 lime cut in slices or wedges
Suggested Equipment
- Food Thermometer optional
Instructions
How To Cook Chicken For Tacos
- Dry the chicken with paper towels and transfer it to a large bowl/dish. Combine the oil and seasoning and pour it over the chicken, using your hands to ensure the meat is evenly coated.
- Cover the dish with plastic wrap (cling film) and transfer it to the fridge to marinate for a minimum of 20 minutes, up to 24 hours.
- After marinating the chicken, you can either bake it or pan-fry it (for quicker results). To bake: check my dedicated post for oven-baked chicken thighs. Baking takes about 30-40 minutes at 400ºF/200ºC.To pan-fry: heat a well-seasoned cast iron pan of a nonstick skillet over medium heat with a small amount of oil. Then continue with the steps below.
- Once hot, add the chicken and allow it to cook undisturbed for 5 minutes. Then flip it over and cook for 3-5 minutes, or until a thermometer inserted into the thickest part of the chicken reads 165ºF/74ºC. The exact time will vary based on the thickness of the chicken.
- Transfer the cooked chicken to a dish or a clean chopping block and allow it to rest for 5 minutes. Then, finally, use two forks or meat claws to shred the chicken.If you prefer more texture, you can thinly slice the chicken instead of shredding it.
Prepare the Taco Toppings
- While the chicken marinates and then cooks, it's the perfect time to assemble all your chosen toppings.Prepare the guacamole and Pico de Gallo – do these first so the flavors have time to meld.Wash and shred the lettuce – with a knife or a mandoline/food processor slicing disk.De-seed and thinly slice the jalapeño.If you want to include other toppings, prepare them now.
Assemble the Shredded Chicken Tacos
- Before assembling the chicken street tacos, you can optionally add more flavor to the tortilla (and make them more flexible) by lightly heating them over an open flame (like a gas stove top) with tongs for a few seconds until lightly charred or in a skillet for 20-30 seconds per side.For large amounts, stack them up, wrap them in foil, and bake at 350ºF/180ºC for 15-20 minutes. Or microwave them for 30-60 seconds.
- Divide the shredded taco chicken and various toppings between the tortillas. Layer up the chicken and lettuce first, then salsa and guacamole, the fresh cilantro, and a drizzle of sour cream. If desired, also pop on a couple of slices of the jalapeño. Enjoy!
Storage Instructions
- Make ahead: You can prepare the cooked shredded chicken up to 3 days in advance and store it in an airtight container in the fridge. You can also prepare other toppings like the salsa and shredded lettuce the day before.Store: Enjoy the assembled tacos immediately, as they will become soggy. However, any leftover shredded chicken will last 4-5 days in the fridge, and the other toppings will last 2-3 (the guacamole is best within a few hours).Freeze: You can freeze any leftover shredded chicken in a freezer-safe Ziplock bag for up to 3 months. Thaw it in the refrigerator overnight before enjoying it chilled or reheating it.Reheat: If you have any leftover shredded chicken, reheat it over medium-low in a covered skilled with a splash of water or chicken broth (or some salsa) to stop it from drying out as it heats.
Video
Notes
- Leave the chicken to marinate: For at least 30 minutes, but it’s even better if left overnight.
- Let the meat rest: If you don’t allow it to rest for 10 minutes, all its juices will run, and the chicken can dry out.
- For lower-carb tacos: Swap out the tortillas for lettuce cups.
- Warming the tortillas is best: It not only makes them more pliable, but they’ll taste better too.
- To serve a crowd: I recommend setting up a taco station on your table so your guests can choose all their favorite toppings to create the best chicken tacos for them. That way, everyone’s happy!
- Cheese: Like a shredded cheddar, Mexican cheese blend, Monterey jack, or cotija.
- Hot sauce: Use your favorite one.
- Pickled vegetables: Like pink pickled onions or jalapeños.
- Other vegetables: There are several to choose from, like:
- Diced or sliced tomatoes,
- Sliced radish,
- Sliced onions (raw or sauteed with the chicken),
- A quick slaw,
- Pan-fried bell peppers,
- Sautéed zucchini,
- Corn (canned or grilled).
- Beans: I recommend black beans, pinto beans, or refried beans to add extra protein and heartiness to this chicken taco recipe.
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