My easy, homemade Shredded Chicken Tacos are a simple way to get a delicious dinner on the table, fast. They’re packed with seasoned chicken, avocado mash, and all your favorite fresh toppings.
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I love this recipe because it’s great for busy weeknights, family dinners, or relaxed gatherings with friends. The chicken is savory and well-seasoned, the avocado mash is creamy and fresh, and everything comes together in warm tortillas for a simple, high-protein meal.
How to make shredded chicken tacos
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this shredded chicken tacos recipe, you will need the following ingredients:
Chicken
- boneless skinless chicken breast
- avocado oil
- canned tomato sauce
- water
- chili powder
- cumin
- kosher salt
- paprika
- garlic powder
- onion powder
- red pepper flakes
Avocado mash
- Haas avocados
- lime juice
- kosher salt
Other
- small corn or almond flour tortillas
- pico de gallo
- sour cream or vegan sour cream
- chopped fresh cilantro, for garnish
Chicken breast is perfect for this recipe because it cooks fast and shreds easily. Rotisserie chicken is a handy shortcut, too.
Tomato sauce coats the shredded chicken, giving it a savory, saucy texture without making it too heavy.
Avocado mash adds a creamy contrast to the warm, spiced chicken, and lime juice brightens everything up.
Corn tortillas give these tacos a classic flavor, but almond flour tortillas work well if you prefer them.
Cooking shredded chicken tacos
Shredded chicken tacos are an easy recipe that can be made in just a few steps. Here is how to make it.
First, heat a large skillet over medium-high heat and add a little oil to start.
Season the chicken with salt and add it to the hot skillet. Cook until it’s mostly done, and the center reaches about 160°F.
Move the chicken to a plate and let it cool a bit. When it’s cool enough to handle, shred it and return it to the skillet.
Add the remaining oil, tomato sauce, water, chili powder, cumin, salt, paprika, garlic powder, onion powder, and red pepper flakes. Stir everything together well.
Cook the chicken mixture over medium heat until the chicken is coated and most of the liquid is gone.
While the chicken finishes, mash the avocados with lime juice and salt in a separate bowl until mostly smooth.
Warm the tortillas in a skillet until they’re soft and lightly golden.
To assemble the tacos, spread avocado mash on each tortilla. Add shredded chicken, pico de gallo, sour cream, and chopped cilantro on top.
Serve them warm and enjoy.
Leftovers
Store leftovers, unassembled, in a covered container in the fridge for 2-3 days.
Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
I hope y’all enjoy this easy shredded chicken taco recipe! Let me know if you try it.
More Taco Recipes Like This
- Grilled Chicken Street Tacos
- Salmon Tacos
- Brisket Tacos
- Shrimp Tacos Recipe
- Black Bean Tacos
- Mahi Mahi Tacos
- Ground Beef Tacos
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Shredded Chicken Tacos
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breast
- 2 tablespoons avocado oil divided
- 1/2 cup canned tomato sauce
- 1/2 cup water
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 2 teaspoons Kosher salt divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/8 teaspoon red pepper flakes
Avocado Mash
- 2 medium Haas avocados
- 1 medium lime juice only, about 2 tablespoons
- 1/2 teaspoon Kosher salt
Other
- 8 small corn or flour tortillas
Pico de gallo
- Sour cream
- Chopped fresh cilantro for garnish
Instructions
- Heat a large skillet over medium-high heat and add 1 tablespoon of the oil.
- Season the chicken with 1/2 teaspoon of the salt on all sides.
- When the skillet is hot, add the chicken breasts and cook for 7 to 8 minutes per side, until mostly cooked through and the internal temperature reaches about 160°F.
- Transfer the chicken to a plate and let it cool for 10 minutes. Shred the chicken, then return it to the same skillet.
- Add the remaining 1 tablespoon oil, tomato sauce, water, chili powder, cumin, remaining 1 1/2 teaspoons salt, paprika, garlic powder, onion powder, and red pepper flakes. Stir well.
- Cook over medium heat for 6 to 8 minutes, stirring occasionally, until the chicken is well coated and most of the liquid has evaporated. Remove from the heat.
- In a separate bowl, mash together the avocados, lime juice, and salt until mostly smooth.
- Heat a medium skillet over medium heat and warm the tortillas for 30 to 60 seconds per side, until pliable and lightly golden.
- To assemble, spread some avocado mash onto each tortilla. Top with the shredded chicken mixture, pico de gallo, sour cream, and chopped cilantro.
- Serve warm.
Recipe Notes
- You can use about 4 cups of shredded rotisserie chicken instead of cooking the chicken breasts. This is roughly equal to 2 to 3 chicken breasts.
- If using rotisserie chicken, add it directly to the skillet with the sauce and seasonings, then cook until heated through and well coated.
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