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!
Dry the chicken with paper towels and transfer it to a large bowl/dish. Combine the oil and seasoning. Pour them over the chicken and use your hands to ensure the meat is evenly coated.
For the best flavor, cover the dish with plastic wrap and transfer it to the fridge to marinate for at least 20 minutes.
Heat a well-seasoned cast iron pan or a nonstick skillet over medium heat with a small amount of oil.
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.
Place the warm cooked chicken on a cutting board or a shallow bowl 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.
Before assembling the chicken street tacos, you can optionally lightly heat the tortillas 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.
Spread the shredded chicken evenly between warmed tortillas. Customize it to your liking - begin with a layer of chicken and lettuce, followed by salsa, guacamole, fresh cilantro, and a drizzle of sour cream. Optionally, add a couple of slices of jalapeño. Enjoy!
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Notes
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 3-4 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 or in a freezer-safe container labeled with the date. It can be kept for up to 2-3 months. 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. Or thaw it in the refrigerator overnight before using.