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Shredded chicken tacos on a white oval platter with sour cream and tomatoes on top.

Shredded Chicken Tacos

Course Main Course
Cuisine Mexican
Keyword shredded chicken tacos
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 8 servings
Calories 287 kcal
Author Marjorie @APinchOfHealthy

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

  1. Heat a large skillet over medium-high heat and add 1 tablespoon of the oil.
  2. Season the chicken with 1/2 teaspoon of the salt on all sides.
  3. 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.
  4. Transfer the chicken to a plate and let it cool for 10 minutes. Shred the chicken, then return it to the same skillet.
  5. 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.
  6. 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.
  7. In a separate bowl, mash together the avocados, lime juice, and salt until mostly smooth.
  8. Heat a medium skillet over medium heat and warm the tortillas for 30 to 60 seconds per side, until pliable and lightly golden.
  9. To assemble, spread some avocado mash onto each tortilla. Top with the shredded chicken mixture, pico de gallo, sour cream, and chopped cilantro.
  10. 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.
Nutrition Facts
Shredded Chicken Tacos
Amount Per Serving
Calories 287 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 54mg18%
Sodium 1078mg47%
Potassium 664mg19%
Carbohydrates 17g6%
Fiber 5g21%
Sugar 2g2%
Protein 21g42%
Vitamin A 452IU9%
Vitamin C 7mg8%
Calcium 54mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.